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Classic Shepards Pie

recipe 60 min
Total 512 Kcal 60 g protein 23 g carbs 20 g fat

Ingredients for serving

  • 90 g Ground Beef 80% 900gram Packet .. 0.1 x Packet (900g)
  • 8 g Celery, raw 0.2 x stalk, medium (7-1/2" - 8" long) (40g)
  • 22 g Onions, raw 0.2 x medium (2-1/2" dia) (110g)
  • 12.2 g Carrots, raw 0.2 x medium (61g)
  • 1.2 g Garlic, raw 0.4 x clove (3g)
  • 6.4 g Leggos Tomato Paste Squeeze .. 0.4 x Table Spoon (16 grams) (16g)
  • 3 g Lea & Perrins Worcestershire .. 0.2 x Tablespoon (15g)
  • 26.8 g Peas, green, frozen, unprepared 0.2 x cup (134g)
  • 4 g Yeast Flakes Tbsp 5g 0.8 x Tablespoon (5g) (5g)
  • 24 g Bulletproof Collagen Protein 1.6 x Scoop (15g)
  • 75 g Instant Mash Potato with Water .. 0.3 x Cup (250g)
  • 80 g K-Roo Kangaroo Mince 0.8 x 100 grams (100g)

Instructions

  • Preheat oven to 220C.
  • 2 Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery to pan. Cook, stirring occasionally, for 5 mins or until onion softens. Add garlic and cook for 30 secs or until fragrant. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 8 mins or until browned. Add tomato paste, tomato, Worcestershire sauce and stock and bring to a simmer. Reduce heat to medium-low and cook for 15 mins or until mixture thickens slightly. Stir in peas. Set aside for 15 mins to cool.
  • Meanwhile, rehydrate mashed potato following packet directions and add butter and yeast flakes
  • Spoon beef mixture into a ceramic 6cm-deep, 22cm-square (4L-capacity) baking dish. Top with mashed potato. Bake for 10-15 mins or until golden. Serve with mixed salad leaves.

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