Extra Easy – syn free per serving
Original – syn free per serving (when using suede and carrot instead of potatoes)
400g of extra lean sirloin beef mince
2 stalks of celery, chopped
2 carrots, chopped
1 large onion, chopped
2 cloves of garlic, crushed
1/2 cup of frozen peas
400ml of beef stock
200ml of passata
splash of balsamic vinegar
splash of Worcestershire sauce
Fresh Thyme and Rosemary
Frylight of Pam spray
For the topping:
700g of white potatoes, cubed
300g of sweet potato, cubed
Preheat oven to 200c of 400f
Add the cubed sweet and white potato to a large saucepan of boiling water and simmer until soft and fluffy.
In the meantime, spray a large frying pan with Frylight or Pam spray, add the onion, garlic and celery to the pan and cook until softened. Add the carrot and cook for a further 3-4 mins. Add a little bit of the stock if it starts to stick.
Add in the sirloin beef mince, fresh thyme and rosemary and cook until browned, breaking up any big lumps with the back of a wooden spoon.
Add the stock, passata, Worcestershire sauce and balsamic vinegar and bring to the boil, reduce heat and allow to simmer for approx 20mins.
Drain the water from the potatoes, add the egg and mash until smooth.
Add the 1/2 cup of peas into the meat mixture, and transfer it all to a oven proof dish.
Top with the mashed white and sweet potato and roughly smooth over with a fork.
Bake in the oven for approx 30 mins, until the mash is slightly golden on top.
Serve and Enjoy!!!