Name: Mini shepherd’s pies
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 1 carrot, finely chopped; 2 clove garlic, crushed; 500 gram beef mince; 200 gram mushrooms, thinly sliced; 400 gram can diced tomatoes; 1 cup (250ml) Campbell’s Real Stock - Beef; 1 tablespoon Worcestershire sauce; steamed vegetables to serve; Cheesy potato topping; 2 potatoes, peeled, cut into chunks; 1/2 cup grated tasty cheese; 1/3 cup warm milk; 20 gram butter

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 carrot, finely chopped

2 clove garlic, crushed

500 gram beef mince

200 gram mushrooms, thinly sliced

400 gram can diced tomatoes

1 cup (250ml) Campbell’s Real Stock – Beef

1 tablespoon Worcestershire sauce

steamed vegetables to serve

Cheesy potato topping

2 potatoes, peeled, cut into chunks

1/2 cup grated tasty cheese

1/3 cup warm milk

20 gram butter

Method

Mini shepherd’s pies

1.In a large frying pan, heat oil on high. Sauté onion, carrot and garlic for 3-4 minutes.

2.Brown mince for 4-5 minutes. Add mushrooms, cooking for 1 minute.

3.Stir in tomatoes, stock and sauce. Bring to the boil and simmer for 15 minutes until thickened slightly. Season to taste.

4.Spoon mince mixture evenly into 4 x 1-cup ramekins. Arrange on an oven tray. Preheat oven to hot, 200°C.

Cheesy potato topping

5.Place potatoes in a saucepan and cover with water. Bring to the boil and cook until tender. Drain well.

6.Mash potatoes with cheese, milk and butter until smooth. Spoon potato evenly over each ramekin.

7.Bake for 20-25 minutes until golden.

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Ingredients

Method

Mini shepherd’s pies

Cheesy potato topping

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