Ingredients
Scale
- 4 potatoes, peeled and cubed
- 25g butter
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 teaspoon vegetable oil
- 1 brown onions, finely chopped
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 zucchini, finely diced
- 1kg lean beef mince
- ½ cup tomato paste
- ¼ cup plain flour
- 1 cup beef stock
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Salt and Pepper, to season
- 1/2–3/4 cup tasty cheese, grated
Instructions
- Preheat oven to 180°C, fan forced.
- Boil potatoes in a large saucepan of water until tender.
- Drain potatoes and mash with butter, milk and salt.
- Meanwhile, heat oil in a large frypan over medium-high heat, add onion, zucchini, celery and carrot. Saute for 5 minutes or until onions are transparent.
- Add the mince, breaking up any lumps, cooking for a further 8 minutes or until browned.
- Add tomato paste, mix and stir through for a minute.
- Sprinkle the flour over the meat mixture and stir to combine for one minute.
- Pour stock into frypan, bring to the boil and simmer until sauce thickens.
- Stir through corn and peas, cook for a further 2 minutes, season with salt and pepper.
- Place meat mixture into a large casserole dish.
- Spoon heaped piles of mash potato over the top of mince, spread to cover casserole dish, top with cheese.
- Bake in oven for 30-40 minutes or until golden
- Prep Time: 20 mins
- Cook Time: 40 mins
Nutrition
- Serving Size: 6
- Calories: 597
- Sugar: 8g
- Sodium: 526mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 125mg
