3 large potatoes, peeled
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
1 medium zucchini, diced
400g lean beef mince
1 tsp Worcestershire sauce
1 tsp reduced-salt soy sauce
2 tsp no-added-salt tomato paste
Fresh thyme to taste
Ground pepper
½ cup peas, frozen or canned
½ cup corn kernels, frozen or canned
1 reduced-salt beef stock cube
2 – 2 ½ cups water
¼ cup red lentils
1 tsp plain flour with 2 tbsp water
2 tsp margarine
2-4 tbsp reduced fat milk
You can swap:
Step 1
Preheat oven to 180oC (160oC fan-forced).
Step 2
Boil the potatoes for about 15 minutes or until cooked through. Drain.
Step 3
Meanwhile heat oil in a large frypan and cook onion, carrot and zucchini until onion is soft.
Step 4
Add the meat and stir breaking up the lumps of meat.
Step 5
Add sauces, tomato paste, thyme, pepper, peas and corn.
Step 6
Dissolve the beef stock cube in the water and add to the pan along with the lentils. Stir, reducing the heat and cook covered for 30 mins.
Step 7
Mix flour and water to form a paste.
Step 8
Remove frypan from heat, stir flour paste into the meat mixture then return to stove to cook for one minute.
Step 9
Mash the potatoes with the reduced-fat milk and margarine.
Step 10
Spoon mince into shallow dish and top with the mashed potato.
Step 11
Bake for 30 minutes.
Serving suggestions:
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