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Vegie shepards pie

Vegie shepards pie

Ingredients

  • 1 tablespoon olive or canola oil
  • 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 stick celery, finely chopped
  • 1 cup broccoli, cut in small pieces
  • 500g lean beef mince
  • 1 tablespoon plain flour
  • 500g jar tomato pasta sauce
  • 1⁄2 cup frozen peas
  • 1⁄2 cup sweet corn kernels (canned or frozen)
  • 500g potatoes, peeled, roughly chopped
  • 1⁄2 cup low-fat milk, warmed
  • 1-2 tablespoons chopped parsley

Preparation method

1. Heat oil in large frying pan over moderate heat. Add onion, carrot, celery and broccoli. Cook and stir for 5 minutes. Increase heat; add mince and, using a fork to break up lumps, cook until brown. Sprinkle with flour. Cook and stir constantly for 1 minute.

2. Stir in pasta sauce, reduce heat, simmer 15 minutes. Add peas and corn; simmer for 5 minutes. Season to taste with salt and black pepper.

3. Meanwhile, cook potato in boiling water for 10 minutes or until tender. Drain; return to pan. Mash with warm milk until smooth. Season to taste and stir in parsley.

4. Spoon beef mixture into 4 x 1-cup capacity ramekins. Top with mash and roughen the surface with the fork.
You can hide mixed vegetables in mince and mash. Use a combo of fresh, frozen or canned vegies as you like. Use individual ramekins or ovenproof bowls, or a single 4-cup baking dish. ; For a crusty topping, lightly spray mash with cooking oil; place under a preheated moderate grill for 2-3 minutes.  

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