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Shepherd’s pie

EF

Recipe proudly provided by Western District Health Service Visit Western District Health Service

Ingredients

Oil vegetable – 30ml
Beef mince – 800g
Onion brown – 220g
Garlic crushed – 1/2 tsp
Carrot – 200g
Zucchini – 180g
Mixed veg frozen – 220g
Beef stock – 150ml
Flour plain – 1 tbs
Thyme dried – 1/2 tsp
Mixed herbs dried – 1/2 tbs
Pepper – black – 1/4 tsp
Potato (peeled and roughly chopped) – 500g
Milk skim – 150ml
Cheese (low fat) grated – 150g

This recipe was developed by chefs at Western District Health Service.

Method

Pre heat the oven to 180 C.
Heat the oil in a pot and sauté the onion and garlic, add the mince and brown.
Add the vegetables and cook for a further 5 minutes, stir in the flour and add the stock, turn down to a simmer and cook for 45 minutes to 1 hour. Finish the meat off with the herbs and pepper.
In another pot put the chopped potatoes in and cover with water, boil for 30-40 minutes or until soft enough to mash, drain the potatoes well, tip back into the pot, add the milk and ¾ of the cheese, mash then whisk until smooth.
Tip the meat mix into a deep tray and top with the mash potato, sprinkle the remaining cheese over the top, bake for 45 minutes or until browned on top.

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