An easy-bake cottage pie of winter vegetables and minced beef.
Incredients: 1 tablespoon olive oil / 500g 5-star mince beef / 400g can diced tomatoes /1 teaspoon Italian dried herbs / 1 cup beef stock /1 1/2 kg sweet potatoes / 2 tablespoon milk / 1 cup frozen peas / 1 onion, finely chopped / 1 red capsicum, chopped
- Step 1
Add diced tomatoes, herbs and stock and bring to the boil. Reduce the heat and simmer pie filling for 10 mins. Preheat the oven to 200C or 180C fan-forced.
- Step 2Heat the oil in a large, deep frying pan and cook the onion and capsicum over medium heat for 5 mins. Add beef mince and cook for 5 mins until browned, breaking up any lumps with a wooden spoon as it cooks.
- Step 3Meanwhile, peel the sweet potato and cut into 3cm pieces. Boil or steam until tender; drain well. Mash until smooth and stir in the milk. Stir the peas into the mince mixture and transfer to an 8-cup capacity ovenproof dish. Spoon the mash over the top of the filling and bake for 20 mins.