Recipes
Date posted: 27/09/2024
Ingredients
| Lean minced beef | 500g |
| Water | 400ml |
| Bisto Gluten Free Gravy | 13g |
| Potatoes, peeled and quartered | 900g |
| Carrots, peeled and chopped | 250g |
| Swede, peeled and chopped | 250g |
| Margarine (dairy free) | 25g |
| Mixed frozen vegetables | 500g |
Method
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- Place the mince into a large frying pan and gently dry fry until the meat is browned, add the water and simmer gently for 15 minutes.
- Add the Bisto gravy to thicken.
- Meanwhile, place the potatoes, carrots and swede into a large pan with a lid. Bring to the boil and then simmer gently until cooked. Drain and mash with margarine and then set aside.
- Transfer the mince filling into a serving dish then spread the mashed root vegetables evenly over the shepherd's pie mixture.
- Bake 190°C/375°F/Gas Mark 5 for 35 or minutes until the topping is golden brown.
- Serve with vegetables.