Shepherd's Pie

Serves: 4
Prep Time: 20 minutes
Cook Time: 60 minutes


Ingredients :

  • 450 g of Lean Mince Meat
  • 1 Onion, finely chopped
  • 1 Stick of Celery, finely chopped
  • 1 Large Carrot, peeled and finely chopped
  • 675 g of Potatoes
  • 5 tsp. (25ml) of Low Fat Milk
  • 4 Tbsp. (60ml) of Hellmann's Original Mayonnaise
  • 2 Tbsp. (30ml) of Tomato Purée 
  • 300 ml of Knorr Beef Stock 
  • 1 Tbsp. (15ml) of Cake Flour
Directions 
  1. Dry fry the mince in a large saucepan until brown, then add the onion, celery and carrot, and continue to cook for 20 minutes, or until the vegetables are soft.
  2. Meanwhile, cook the potatoes in boiling water for 20 minutes, and when cooked, mash them up. 
  3. Add the milk and Hellmann’s Original Mayonnaise.
  4. Add the tomato purée and stock into the mince, and bring to boil. 
  5. Reduce the heat and simmer gently for 30 to 40 minutes. 
  6. Stir in the flour and cook, whilst stirring for two to three minutes
  7. Preheat the oven to 180°C. 
  8. Spoon the mince into a shallow ovenproof dish and top with the mashed potato. 
  9. Brown under a hot grill until lightly browned. Serve immediately.
  10. Serve with a tasty side salad.

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