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Shepherd’s pot pies with crispy bacon
Shepherd’s pot pies with crispy bacon
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Prep Time:
3 minutes
Cook Time:
7 minutes
Total Time:
10 minutes
10-minute Shepherd's Pie - no kidding!
Ingredients:
  • 1 brown onion
  • 1 garlic clove
  • 1/4 small green cabbage
  • 18.20 gm olive oil
  • 500g lamb mince
  • 475g pkt microwave potato mash
  • 1 Beef Style Stock Cube
  • 48.80 gm Worcestershire sauce
  • 44.40 gm tomato paste
  • 230g (1 1/2 cups) frozen peas, corn and capsicum mix
  • 100g pre-diced bacon
Instructions:
  • Heat a large frying pan over high heat while boiling the kettle.
  • While the pan and kettle are heating up, finely chop the onion and crush the garlic. Finely chop the cabbage.
  • Place the cabbage into a heatproof bowl and cover it with boiling water.
  • When the pan is sizzling hot, drizzle in oil followed by the lamb. Sauté for 2-3 minutes until golden brown, using a wooden spoon to crumble any chunks. Introduce the onion and garlic, cooking until aromatic.
  • Microwave the mashed potatoes according to the instructions on the packet.
  • Break apart the stock cube over the pan, followed by Worcestershire sauce, tomato paste, and 185ml (3/4 cup) water. Stir until gently simmering. Introduce the frozen vegetable mix and stir well. Cook for 1-2 minutes until heated through.
  • Cook the bacon in a small frying pan over medium-high heat until golden while the lamb mixture cooks.
  • After draining the cabbage, mix it with the mash. Divide the lamb mixture among small serving bowls, then add a layer of mash and bacon mixture on top. Finish with a sprinkle of pepper before serving.

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