Speedy Shepherd's Pie
When time is short and the family are hungry here is a clever way of preparing a family favourite. Serve with steamed leeks and cabbage – or mix the vegetables into the mashed potato before spooning over the meat sauce.
Ingredients
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500g
Large potatoes, peeled and cubed
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75ml
Semi-skimmed milk
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450g
Extra lean (<5% fat) minced beef
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150ml
Beef stock
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300ml
Tub fresh Neapolitan style tomato pasta sauce
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1 tsp Worcestershire Sauce
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400g
½ Savoy or green cabbage, shredded
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280g
2 medium leeks, trimmed and finely sliced
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1 tbsp freshly chopped chives or basil
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Freshly ground black pepper
Special Equipment
N/A
Method
1. Cook the potato in boiling water for 10 minutes or until tender. Drain, return to hot pan with the milk and mash, seasoning with some pepper. Cover to keep warm.
2. Meanwhile dry-fry the beef in a large non-stick pan for 5 minutes or until it becomes brown and crumbly. Add the stock, pasta sauce and Worcestershire Sauce. Simmer, uncovered for 10 minutes, stirring occasionally or until meat is tender and the liquid evaporates to make a thick sauce.
3. Meanwhile, cook the shredded cabbage and leeks in boiling water for 5 minutes or until just tender. Drain and add the chopped chives and some black pepper.
4. Spoon the meat sauce into a shallow 2L ovenproof dish and top evenly with the mashed potato. Place under a preheated grill for 4-5 minutes or until the topping is golden brown.
5. Serve the Shepherd’s Pie accompanied with the green vegetables.
For each serving accompany with additional vegetables such as carrots.
Nutritional information (typical values per serving):
Calories - 377
Fat - 14 g
Peparation Time - 10 minutes
Cook Time - 20 minutes
Serves - 4
Storage Info - Once the Shepherd’s Pie has been assembled, cool, cover and refrigerate for 2 days. Reheat thoroughly at 170’C (Fan 150’C) for 30 minutes or until piping hot.
For handy individual portions, spoon the meat sauce between four rigid lidded containers. Cover and freeze for up to 2 months. Defrost thoroughly before re-heating as above.
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