Shepherds Pie With Root Vegetable Mash

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Change up your routine and add extra vegies to your mash in this delicious parsnip and turnip shepherds pie.

All you have to do is throw all your ingredients of Shepherds Pie With Root Vegetable Mash

  1. 400g brushed potatoes, peeled, coarsely chopped
  2. 2 parsnips, peeled, coarsely chopped
  3. 1 turnip, peeled, coarsely chopped
  4. 40g butter, chopped
  5. 2 teaspoons olive oil
  6. 1 brown onion, finely chopped
  7. 100g bacon rashers, chopped
  8. 150g cup mushrooms, chopped
  9. 1 carrot, peeled, finely chopped
  10. 1 garlic clove, crushed
  11. 500g Coles Australian Lamb Mince
  12. 400g can Ardmona Rich & Thick Chopped Tomatoes with Mixed Herbs
  13. 1 tablespoon Worcestershire sauce
  14. 1 large zucchini, grated
  15. Olive oil, to drizzle
  16. Coles Fresh Beetroot & Baby Spinach Leaves, to serve

The instruction how to make Shepherds Pie With Root Vegetable Mash

  1. Preheat oven to 180C. Cook the potato, parsnip and turnip in a large pot of boiling water for 12-15 mins or until tender. Drain. Use a fork to mash until smooth. Add the butter and stir to combine. Season well.
  2. Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion, bacon, mushroom and carrot for 5-7 mins or until tender. Add the garlic and cook for 1 min. Add the mince and cook, breaking up lumps with a wooden spoon, for 5 mins or until browned. Add the tomato and Worcestershire sauce. Bring to a simmer. Reduce heat to low and cook for 10 mins or until thickened. Stir through zucchini. Season.
  3. Spoon the mince mixture among four 1 1/2 - cup (375ml) ramekins or pie dishes. Top with the mash mixture. Drizzle with extra olive oil. Place on a baking tray. Bake for 20 mins or until tops are golden. Serve with the mixed leaves.

Nutritions of Shepherds Pie With Root Vegetable Mash


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