Meat and Vegetable Shepherd's Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I adapted this from a recipe I found in a Budget Meals book. Hearty and delicious, and one of the cheapest meat meals I make. Uses up any vegetables you have in the fridge - I rarely make it exactly as written. Freezes well. I usually halve this recipe so I can fit it into my casserole dish. Ingredients:
2 tablespoons oil |
2 onions, sliced |
2 garlic cloves, crushed |
1 kg minced beef |
2 carrots, scraped and sliced |
1 large green capsicum, seeds and membrane removed and diced |
1 -2 zucchini, diced |
1 (400 g) can diced tomatoes with juice |
1/3 cup raisins |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 (400 g) can baked beans |
1 (400 g) can red kidney beans |
1 (400 g) can sweetcorn |
1 1/2 kg potatoes |
1/3 cup milk |
1 tablespoon butter |
Directions:
1. In a large, deep frying pan, heat oil over moderate heat.
2. Add onions and garlic and fry until golden brown (8-10 minutes).
3. Add meat and fry, stirring frequently, until well browned (about 10 minutes).
4. Add carrots, capsicum, zucchini, tomatoes, raisins salt and pepper, reduce heat and simmer 20-25 minutes.
5. Meanwhile, peel, cook and mash potatoes with milk.
6. Add beans and corn to meat mixture and simmer, uncovered, for a further 2 minutes.
7. Tip meat and veg into a large baking dish and cover with the mashed potatoes.
8. Dot with butter and bake 30-40 mins or until golden brown on top.
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