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Add a photoThere are so many versions of this recipe, it is up to your taste and preference. This is how I like mine.
Ingredients
- 20ml (1 tablespoon) oil
- 1 large (200g) onion, peeled and diced
- 1 large (200g) carrot, peeled and diced
- 1 large garlic clove, peeled and crushed
- 1kg raw minced (ground meat) lamb or beef
- 60ml (3 tablespoons) tomato paste
- 12g (1 tablespoon) plain flour
- 250ml (1 cup) chicken stock
- 40ml (2 tablespoons) Worcestershire sauce
- 400g canned crushed tomatoes
- Salt and pepper
- 128g (1 cup) fresh or frozen peas
- 2 tablespoons chopped parsley
Directions
- Heat oil in a large heavy-based pan or saucepan over medium heat. Add onion, carrot and garlic to pan. Cook, stirring occasionally, for about 10 minutes, or until vegetables have softened.
- Cook, stirring and mashing mince (ground meat), until the mince has changed colour and most of the liquid has evaporated.
- Over medium heat, add tomato paste and flour to meat mixture and cook, stirring constantly, for one minute.
- Add stock, Worcestershire sauce, crushed tomatoes, salt and pepper.
- Reduce heat to low and simmer, stirring occasionally, until liquid has reduced (about 15 to 20 minutes).
- Add diced potatoes with the meat mixture, let itcook till tender.
- Preheat oven to 210 degrees Celsius (190 degrees Celsius fan-forced).
- Stir peas and parsley into meat mixture and pour into a 2.5 litre capacity ovenproof dish.
- Top filling with mashed potato. Use a fork to create peaks in potato; sprinkle potato with cheese (optional).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1164g | |
| Calories 556 | |
| Calories from Fat 142 | 26% |
| Total Fat 16.16g | 20% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1761mg | 73% |
| Potassium 3157mg | 90% |
| Total Carbs 95.12g | 25% |
| Dietary Fiber 21.9g | 73% |
| Sugars 28.7g | 19% |
| Protein 18.86g | 30% |
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