Thursday, February 14, 2008

Italian Style Shepards Pie

(Edgell Recipe)

Ingredients (serves 4) – 5.5 points per serve

  • 500g potato, diced
  • 1 teaspoon olive oil
  • 2 cloves garlic, crushed
  • 300g lean beef mince
  • 400g can diced tomatoes
  • 420g Edgell Red Kidney Beans, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon low salt beef stock powder
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons grated parmesan cheese

  • Cook potatoes in a pot of boiling water for 10 minutes or until tender.

  • Heat oil in a saucepan, add garlic and beef mince and cook for 2-3 minutes or until browned.

  • Stir in tomatoes, drained Edgell Red Kidney Beans, tomato paste and stock powder. Bring to the boil, reduce heat and simmer uncovered for 5 minutes.

  • Drain and mash potatoes. Spoon bean mixture into 4 x 1 cup ramekins, scatter with basil, top with mashed potato and sprinkle with cheese.

  • Place under a hot grill until golden brown.


Pies can be made up in advance and cooked in a preheated oven at
190ºC for 25- 30 minutes.