Budget dinner winners
SERVES 4 PREP 10 MINS COOK 55 MINS PER SERVE 1739kj
1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 2 garlic cloves, crushed 300g minced lamb 150g button mushrooms, thinly sliced 400g can diced tomatoes 1 cup beef stock 1 tbsp Worcestershire sauce ½ cup frozen peas 1 tbsp parsley leaves, chopped 2 tsp chopped rosemary leaves KUMARA TOPPING 2 medium kumara, peeled, chunks ½ cup grated tasty cheese ¼ cup warm milk 20g butter
1 Preheat oven to hot, 200°C. Lightly grease 4 x 1-cup ramekins and place on an oven tray. 2 In a frying pan, heat oil on high. Saute onion, carrot and garlic 3-4 minutes. Add mince and brown 4-5 minutes, breaking up lumps. 3 Stir in mushrooms and cook 1 minute further. Mix in tomatoes, stock and sauce. Bring to boil. Simmer 15-20 minutes, stirring occasionally. 4 KUMARA TOPPING Meanwhile, bring potato to boil in salted water, covered. Remove lid and cook 10-15 minutes until tender. Drain. Mash with cheese, milk and butter. Season. 5 Stir peas and herbs through mince mixture. Season to taste. Divide between ramekins. 6 Spoon potato over, roughing top. Bake 20-25 minutes until golden. Serve with salad, if liked.