QUICK AND TASTY DINNER IN A FLASH
SHEPHERD’S POT PIES WITH CRISPY BACON
With this easy recipe you can have shepherd’s pies on the table in 10 minutes.
1 brown onion
1 garlic clove
¼ small green cabbage
1 tablespoon olive oil
500g lamb mince
475g pkt microwave potato mash
1 Massel Beef Style Stock Cube
2 tablespoons Worcestershire sauce 2 tablespoons tomato paste
230g (1½ cups) frozen peas, corn and capsicum mix
100g pre-diced bacon
Heat a large frying pan over high heat. Put the kettle on.
While the pan heats up and the kettle boils, finely chop the onion and crush the garlic. Finely chop the cabbage.
Transfer the cabbage to a heatproof bowl. Pour over enough boiling water to cover.
Once pan is hot, add oil then lamb to the pan. Cook, using a wooden spoon to break up any lumps, for 2-3 minutes or until brown. Add the onion and garlic, and cook until fragrant.
Meanwhile, microwave the mash following packet directions.
Crumble the stock cube into the pan. Add the Worcestershire, tomato paste and 185ml (¾ cup) water. Stir until the mixture comes to a gentle simmer. Add the frozen vegetable mix and stir to combine. Cook for 1-2 minutes or until heated through.
While the lamb mixture cooks, place the bacon in a small frying pan and cook over medium-high heat until golden.
Drain the cabbage then combine with the mash. Spoon the lamb mixture among small serving bowls. Top with mash and bacon mixture. Season with pepper and serve.