Easy Shepherd’s Pie

Serves 4



2 large potatoes

2 tbsp olive oil

1/2 onion

500 g extra lean beef mince

1 jar bottle (500 mL) Dolmio pasta sauce

250 g frozen mixed vegetables

4 tbsp grated tasty cheese



Put hot water in a large pot, add a pinch of salt, bring to the boil

Peel potatoes, cut into small pieces, add to pot and boil until well cooked

Add olive oil to a non-stick pan, coat surface, heat pan to medium heat

Peel and chop onion finely, fry until softened

Add mince to pan, cook, breaking up lumps

Put frozen vegetables in a 500 mL cup or bowl, fill with boiling water to thaw

When mince is cooked, add Dolmio sauce to pan, stir to mix

Drain vegetables, add to pan, stir to mix

Allow to simmer until potatoes are prepared

Preheat the oven to 180C

Coat the inside of 4 ramekins with olive oil and sit on baking trays

Drain potatoes in a colander, return to pot, add 1 tbsp butter and a small amount of milk. Mash potatoes, adding milk sparingly so the mash is fairly dry

Spoon 1/4 of the mince mixture in to each ramekin (about 2/3 full)

Top each with mashed potato

Sprinkle 1 tbsp grated cheese on top of each

Bake for about 20 mins until the cheese is starting to bubble and brown and the mince can be seen bubbling  at the edges.


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