These delicious Shepherd’s pie spuds are an easy twist on a classic. Perfect for the cooler winter, this tasty dish is definitely one to try.
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
4 large potatoes
2 tsp olive oil
½ small brown onion, finely chopped
250g Coles Australian Lamb 3 Star Mince
1 cup (120g) frozen mixed vegetables
2 tbs gravy powder
20g butter, chopped
⅓ cup (80ml) milk
Chopped flat-leaf parsley, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Pierce the potatoes with a fork. Microwave on high (100%), turning once, for 10 mins or until tender.
Step 2
Meanwhile, heat the oil in a frying pan over high heat. Cook the onion, stirring often, for 3 mins or until soft. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.
Step 3
Stir in the mixed vegetables, gravy powder and ½ cup (125ml) water. Cook, stirring, for 5 mins or until the sauce thickens.
Step 4
Cut 1cm off the top of each potato. Use a teaspoon to scoop out the centres into a bowl, leaving 2cm-thick shells. Add the butter and milk to the potato in the bowl. Stir until smooth. Season.
Step 5
Spoon the mince mixture into the potato shells and top with mashed potato. Place on a baking tray. Bake for 20 mins or until heated through and golden. Sprinkle with parsley.
