Day 4 – Shepherd’s Pie with mashed potato and steamed vegetables
Recipe #4 in our 2 week meal diary – 14 main meals, 1 shopping list, less than $3.80 per serve, and your chance to share in over $500 worth of prizes simply by liking us on Facebook!
This is a recipe my mum used to cook and I have always enjoyed it – especially the mashed potato! A versatile and easy dish to prepare.
- 1 tablespoon oil
- 800g Mince
- 1 x onion
- 1 x med grated carrot
- ½ grated zucchini
- ¼ cup tomato sauce
- 1 ½ tablespoons worsteshire sauce
- 1 tablespoon soy sauce
- 1 teaspoon massel beef stock powder
- 1 teaspoon brown sugar
- 800g potatoes
- ½-1 teaspoon salt
- 1 tablespoon butter
- 2 tablespoons milk
- 1 cup grated cheese
- 1 x med/lge carrot
- 250g green beans
- 125g frozen peas
- 125g frozen corn kernels
Heat oil in a saucepan or fry pan. Add mince and onion and cook until browned.
Add grated carrot, zucchini, and combined tomato, worsteshire and soy sauce, stock powder, and brown sugar.
Simmer for approximately 10 minutes until well combined and a rich sauce develops. Place in a casserole dish (leaving room for the mashed potato to go on top)
Peel and dice potatoes. Boil until tender.
Mash with a potato masher and then add butter, milk and salt. Whisk with a fork until smooth.
Add 1/3 cup grated cheese and whisk through the mashed potato.
Place on top of the mince mixture and sprinkle with the remaining cheese.
Bake in moderate oven 30-40 minutes until cheese is golden.
Steam remaining vegetables and serve with the Shepherds Pie.
If able, kids may enjoy helping to mash the potatoes, and sprinkle the cheese on top
Try adding some mixed herbs to the meat mixture for a little extra flavor
This recipe is suitable for freezing
Kids Review by 3yr and 5yr old
My son really struggles with mashed potato, however, we are teaching him to mix it with the gravy and meat, and he is starting to enjoy it more.
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