At a glance
Preparation time: 45 minutes
Difficulty: Easy
Serves: 4
Ingredients
- 1kg potatoes, peeled, cut into chunks
- ½ cup milk (reduced fat if available)
- 1 tablespoon canola oil
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 500g lean beef mince
- 2 tablespoons tomato paste (salt-reduced if available)
- 1 tablespoon Worcestershire sauce (optional)
- 500g bag frozen mixed vegetables
- 1 teaspoon dried mixed herbs
- 1 beef stock cube (+1 cup water)
- 1 cup reduced fat cheese, grated
Steps
- Cover potatoes with water in a large saucepan, bring to the boil over high heat, and cook for 10 min or until soft. When cooked, drain potatoes. Add milk and mash to combine.
- Heat oil in a large saucepan on medium to high heat. Cook onion and garlic until softened.
- Add mince to onion mixture and brown for 5 min, stirring to break up lumps. Mix in tomato paste, Worcestershire sauce (if available), frozen veg and mixed herbs.
- Add stock and reduce heat to medium. Simmer, covered, for 15 minutes or until thickened slightly.
- Preheat oven to 200°C. Spoon meat mixture into a 2 L capacity ovenproof dish. Spread mash evenly over mince. Top with cheese. Bake for 10 to 15 minutes until golden.
This recipe has been developed with Western Sydney Local Health District in partnership with St Vincent de Paul Society, Parramatta Central Council.