15 serves of veg
- 1 large brown onion, grated
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 300g lean beef or lamb mince
- 1 teaspoon dried mixed herbs
- 1/2 can (200g) tomatoes, crushed
- 1 zucchini, grated
- 1 cup mixed vegetables (eg. frozen peas, carrot and corn)
- 2 tablespoons tomato paste
- 1/2 cup beef stock (1/4 teaspoon powdered beef stock and 1/2 cup hot water)
- 2 teaspoons olive oil used for greasing baking dish
- 300g potato, peeled and chopped into chunks
- 30ml reduced-fat milk
- 100g reduced-fat cheddar cheese, grated
- parsley, for garnish (optional)
- Heat olive oil in medium-sized pan, add onion and garlic, gently frying for a few minutes over a low-medium heat.
- Add mince, frying until brown.
- Add herbs, tomatoes, vegetables, beef stock and tomato paste.
- Simmer over low heat for 20-25 minutes.
- Meanwhile add potatoes to new saucepan covering with water, bring to boil, cook for 15-20 minutes until soft.
- Drain water from potatoes, mash with milk.
- Spoon meat and vegetable sauce into greased baking dish.
- Spread mashed potatoes on top of meat and vegetable sauce.
- Sprinkle with cheese, bake at 180° for 20 minutes until lightly browned and food in the centre of the dish is hot.
- Serve garnished with chopped fresh parsley.
- Add a can of lentils to extend the dish or replace meat for a vegetarian option
- Can be kept in the refrigerator for up to 3 days. May be frozen for up to 3 months.
- Alternatively, use an oven-proof dish that can be stored in freezer for use at a later date. Thaw out overnight in the refrigerator and reheat for about 45 minutes in a 150ºC oven.
- 2 Medium-sized pan
- Chopping board
- Large knife
- Baking Dish
- Potato Masher
- Small measuring jug