Shepherd's Pie with Vegetables
Shepherd's Pie with Vegetables
An old favourite recipe of mine - and a great way of hiding a few extra veggies for the kids. Its an entire meal in one dish and at the right price!
Ingredients
Serves: 6
- 500g steak mince
- French onion soup
- ½ cup red wine
- ½ cup tomato sauce
- 1 tin (400g) mixed vegetables (or you could use same amount of frozen vegetables, thawed)
- a tablespoon of beef gravox
- ¼ of a cabbage, sliced
- 1 large carrot, sliced
- 6 potatoes, peeled and diced
- a tablespoon butter or margarine
- a tablespoon of milk
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Cook mince until nearly all juices have gone, then add the red wine and stir until reduced.
- Put the tinned veggies, the tomato sauce and the French onion soup mix in a blender and puree then add to mince and stir.
- Mix the Gravox in a cup with enough water to make a thin paste and add to mince stirring until the mix is thicker then put to one side.
- preheat oven to 180 degrees C. Cook the potatoes till soft in simmering water. In another saucepan boil the cabbage and carrots for 15 minutes drain and put to side.
- When the potatoes are done, drain and then mash together the milk and butter (or margarine.)
- To assemble, spread the mince mixture in bottom of a casserole dish then put a layer of cabbage, then decorate the top of potato with some carrots.
- Bake in the preheated oven for around 25 minutes or until golden brown
No Gravox?
Substitute with a beef stock cube and a couple of teaspoons of cornflour.
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