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
  

Method

• 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.

Tips:

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