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Shepherd’s Pots

Name: Shepherd’s Pots
Prep time: 15 min
Cook time: 30 min
Yield: 5
Ingredients: 450g Lean steak mince; 1 Onion, chopped; 2 Carrots, chopped; 30g Peas, frozen; 1 tsp Fresh thyme; 1 cup Beef stock; Salt and pepper; 4 Potatoes (large); 60g Low fat cheese

Preparation Time	15mins
Cooking Time	30mins
Level	Easy
Serves	5

Ingredients

450g Lean steak mince

1 Onion, chopped

2 Carrots, chopped

30g Peas, frozen

1 tsp Fresh thyme

1 cup Beef stock

Salt and pepper

4 Potatoes (large)

60g Low fat cheese

Method

Serves 4
Free to Choose

Cook the mince over a medium heat for about 5 minutes until brown.

Add the onions and carrots and cook for another 10 minutes.

Stir in the beef stock, peas, fresh thyme and a pinch of salt and pepper. Bring to a simmer.

In a hot oven or microwave, bake 4 large baking potatotes until cooked through.

Slice the baked potatoes in half and using a large spoon, scoop out the potato, leaving around 2 cm of potato white lining the skin. Place the scooped out potato into a bowl and mash with a potato masher.

Add the mince mixture into the hollowed potatoes. Then add the mashed potato over the mince.

Sprinkle the cheese over the potatoes and place in an oven tray.

Pre-heat the oven to 200°C (Gas mark 6) and cook for about 10-15 minutes or until golden brown.

Remove and serve immediately.