Shepherd’s Pie
Easy to make in advance, portion and freeze. Add in a tin of brown lentils to make it go further and increase the fibre and nutrients
Ingredients
2 tsp Drizzle extra virgin olive oil
640 g lean beef mince
1 tsp crushed garlic
1 brown onion diced
½ tsp cumin
1 400g tin diced tomatoes
1 tsp mixed dried herbs
1 cup prepared gravy
100 g green beans trimmed and chopped
2 celery stalk sliced thinly
1 carrot peeled and diced
500 g potatoes
Instructions
- Peel (if need) and chop potatoes and add to a pan of boiling water – cook until tender and ready to be mashed.
- Heat oil in a pan and add mince, garlic, onion and cumin and cook until mince is browned.
- Add the tomatoes, mixed herbs and gravy and combine well. Add the chopped vegetables, reduce the heat and simmer for 10 minutes until sauce thickens and the vegetables are soft.
- Preheat the grill to medium-high. Transfer the mince mixture to an ovenproof dish and top with the mashed potatoes. Place dish under the grill until the top is lightly browned. You can brush with milk or a sprinkle of cheese to help it brown.
- Serve with a side salad or steamed vegetables.
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