Bolognaise-Style Shephard's Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Yields:
-
1 baseless pie
- Serves:
- 4-6
ingredients
- 500 g lean ground beef or 500 g ground lamb
- 1 (420 g) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 (420 g) can kidney beans, drained
- 1 teaspoon curry powder
- 1 garlic clove, crushed
- 1 teaspoon basil, chopped (or equivalent dried)
- 1 large onion, diced
- 6 -8 mushrooms, sliced
- 1⁄2 red capsicum, diced
- 1 corn on the cob, kernals only
- 6 -8 broccoli florets
- 1 carrot, diced
- 6 -8 snow peas, chopped
- 1 tablespoon olive oil
- 4 -6 red potatoes
- 1 -2 tablespoon milk
- 1 tablespoon butter
- 1 roma tomato, sliced
- 1⁄2 cup cheese, grated
directions
- Brown mince, onion & mushroom with a little olive oil in deep fry pan.
- Turn to medium heat. Add crushed tomatoes, tomato paste, kidney beans (save liquid in case mix gets dry, & add as needed), curry powder, garlic and basil. Stir in well.
- Add hardest veggies first, adding softer ones later so they don’t go too mushy. Let simmer covered until cooked how you like.
- While mince is cooking, make mashed potato: needs to be smooth and of medium consistency so it doesn’t fall into meat,but spreads evenly.
- Easiest way to make mash, is to chop potato into small bite size pieces, place in microwave dish and cover with boiling water. Cook covered on high for about 4 minutes, stir, then another 3 mins (may need more or less depending on power of your microwave). Drain water, then mash with a dollop of butter or margarine. Once as lump-free as possible, add enough milk to make creamy but not so much that it's sloppy, and stir briskly with a fork.
- Place mince in ovenproof dish, spread mash over top, put thinly sliced tomato on top, sprinkle grated cheese evenly over the top.
- Put under grill or in a medium oven until brown and cheese is melted.
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