Wednesday

MINI SHEPHERD’S PIES

SERVES 4 PREP 20 MINS COOK 50 MINS PER SERVE 2209kj

1 tbsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

2 cloves garlic, crushed 500g beef mince

200g mushrooms, thinly sliced

400g can diced tomatoes

1 cup beef stock

1 tbsp Worcestershire sauce steamed vegetables, to serve

CHEESY TOPPING

2 potatoes, peeled, cut into chunks

½ cup grated tasty cheese

1/3 warm cup milk

20g butter

1 In a frying pan, heat oil on high. Saute onion, carrot and garlic 3-4 mins until tender.

2 Brown mince 4-5 mins, breaking up lumps. Add mushrooms, cooking 1 min.

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

4 CHEESY TOPPING Meanwhile, place potatoes in a medium saucepan and cover with water. Bring to boil, covered. Partially remove lid and cook 10-15 mins until very tender. Drain well. Return potato to pan. Mash with cheese, milk and butter until smooth.

5 Spoon mince mixture evenly into 4 x 1-cup ramekins. Spoon potato evenly over each ramekin. Arrange on an oven tray. Preheat oven to hot, 200°C. Bake 20-25 mins until golden. Serve with steamed vegetables.