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Mini shepherd's pie
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Family-friendly shepherd's pies packed with fiber and hidden veggies for a nutritious twist.
Ingredients:
  • 9.20 gm olive oil
  • 1 onion, finely chopped
  • 1 large carrot, peeled, grated
  • 2 sticks celery, finely chopped
  • 2 garlic cloves, crushed
  • 500g lean beef mince
  • 22.20 gm no added salt tomato paste
  • 300ml beef stock
  • 48.80 gm Worcestershire sauce
  • 60g All-Bran Original
  • 700g sweet potato, peeled, chopped
  • 40.00 ml snipped chives, plus extra to serve
Instructions:
  • Preheat oven to 200°C (180°C fan forced). In a large non-stick pan over medium heat, heat oil. Sauté onion, carrot, and celery for 5-6 minutes until soft, stirring occasionally. Add garlic and cook for an additional minute.
  • Add the beef mince and cook, using a wooden spoon to break it up, for 5 minutes until browned. Stir in the tomato paste and cook for 1 minute. Pour in the stock and Worcestershire sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Finally, mix in the All-Bran Original and simmer for an additional 5 minutes until the mixture thickens.
  • In a saucepan, cover the potatoes with cold water. Bring to a boil, then simmer on low heat for 10-12 minutes until tender. Drain, return to the saucepan, and mash until smooth. Mix in the chives.
  • Divide the mince mixture evenly into 4 ovenproof ramekins. Spread mashed sweet potato on top of each ramekin. Bake in a preheated oven for 10-15 minutes until golden and bubbling. Sprinkle with extra chives before serving hot.

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