Why is shepherd’s pie an Aussie favourite? Because it’s packed with meat, potatoes, vegetables and cheese. Today’s recipe is so good you’re sure to go back for seconds.
Serves: Six
Time: 30 minutes
Ingredients
- 500g ground beef (or minced)
- 1 cup chopped onion
- 2 cups frozen corn, thawed
- 2 cups frozen peas, thawed
- 2 tablespoons tomato sauce (or ketchup)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1 tablespoon cornflour
- 1 teaspoon beef bouillon granules
- 1/2 cup cold water
- 1/2 cup sour cream
- 3 1/2 cups mashed potatoes (prepared with milk and butter)
- 3/4 cup shredded cheddar cheese
Method
In a large pan, cook beef and onion over medium heat and then drain. Stir in the corn, peas, tomato sauce, Worcestershire sauce and garlic. Reduce heat, cover, and cook for five minutes. In small bowl, combine the cornflour, bouillon and water and then stir into beef mixture. Bring to a boil and cook until thickened while continuing to stir. Stir in sour cream and heat. Spread mashed potatoes over the top and then sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.
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Healthy Shepherd’s Pie
Vegetarian Shepherd’s Pie
Moroccan Shepherd’s Pie
