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.

INGREDIENTS

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

METHOD

Step 1:

Heat a large frying pan over high heat. Put the kettle on.

Step 2:

While the pan heats up and the kettle boils, finely chop the onion and crush the garlic. Finely chop the cabbage.

Step 3:

Transfer the cabbage to a heatproof bowl. Pour over enough boiling water to cover.

Step 4:

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.

Step 5:

Meanwhile, microwave the mash following packet directions.

Step 6:

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.

Step 7:

While the lamb mixture cooks, place the bacon in a small frying pan and cook over medium-high heat until golden.

Step 8:

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.