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Time preparation20mn

Time cooking30mn

Time Total50mn


700g potatoes, peeled and chopped

1 tbsp olive oil

1 medium (150g) onion, finely chopped

1 medium (120g) carrot, finely chopped

½ medium (100g) red capsicum, finely chopped

½ cup (60g) finely chopped celery

2 cloves garlic, crushed

500g lean beef mince

1 tbsp plain flour

2 tbsp tomato paste

2 tsp Maggi Original Seasoning

1 cup (250mL) chicken stock

30g butter

½ cup (125mL) low fat milk

1/3 cup (40g) grated low fat cheddar cheese

Shepherds Pie

1. Preheat oven to 200°C/180°C fan forced.

2. Place potatoes in a large saucepan; cover with salted water; bring to the boil over high heat; simmer until potatoes are tender, about 20 minutes.

3. Heat oil in a frying pan over medium high heat; add onion, carrot, capsicum and celery; cook, stirring occasionally, for 5 minutes or until tender. Add garlic and mince; cook, breaking up any lumps, until mince is golden. Add flour; cook 1 minute; add tomato paste, MAGGI Original Seasoning and chicken stock; cook 15 minutes or until sauce comes to the boil and thickens. Spoon into a greased, 8 cup (2L) capacity oven proof casserole dish.

4. Meanwhile, drain potatoes well; using a potato masher, mash until smooth; add butter and milk and mix until well combined. Spoon over mince; sprinkle with cheese; bake 30 minutes or until hot, bubbling and golden.

TIP: For younger babies, simply place in a food processor or blender, thinning down with boiled water for a thinner consistency or mash with a fork for older babies.

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