Satisfying shepherd's pie
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Time to make:
1 hr (Hands-on time: 25 mins, Cooking time: 35 mins)
$3.75 per serve
(at time of publication)
Full ingredients list:
olive oil spray
1kg potatoes, peeled, diced
2 tablespoons reduced-fat table spread
1/4 cup skim milk, heated
freshly ground black pepper
500g extra-lean beef mince
1 small onion, finely chopped
1 tablespoon sun-dried tomato pesto
1 tablespoon no-added-salt tomato paste
1 1/2 cups mushrooms, sliced
4 strips chargrilled capsicum, drained, chopped (we used Sandhurst)
1 1/2 cups reduced-salt beef stock
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Lightly spray a 20x20cm ovenproof dish with oil.
Step 2 Boil potatoes in water until tender. Drain well. Mash with spread and milk. Season with pepper.
Step 3 Cook mince in a non-stick frying pan over medium heat, stirring, until browned. Drain any oil. Add onion and cook until softened. Stir in pesto and paste and mix well. Add mushrooms, capsicums and stock. Cook, stirring, for 5 minutes or until mushrooms have softened.
Step 4 Spoon mixture into prepared dish. Spread potato evenly over top. Use a fork to create a swirled effect. Spray top lightly with oil. Bake for 35 minutes or until potato is lightly golden brown. Stand for 5 minutes. Serve sprinkled with fresh herbs.
About this recipe
First published: April 2009