(Recipe kindly supplied by the Food Standards Agency.)
Each serving (322g) contains:
Saturated fat: 3.2g
Contains milk; some stock cubes contain wheat, always read the label.
- 250g (8oz) lean minced beef or lamb
- 1x15ml spoon (1 tablespoon) oil
- 1 onion, chopped
- 1 carrot, diced
- 25g (1oz) frozen peas
- 150ml (¼ pint) water, with ½ stock cube
- 200g can of tomatoes
- 500g (1lb) potatoes
- 25g (1oz) butter or margarine
- 50ml (¼ pint) semi skimmed milk.
- Preheat the oven to 200°C or gas mark 6.
- Heat the oil in a frying pan, add the onion and cook for 5 minutes.
- Add the minced beef or lamb, and cook until it browns.
- Add the stock, carrots and canned tomatoes.
- Simmer for 20 minutes, stir occasionally, then add the peas.
- While the meat filling is cooking, boil the potatoes for 15 minutes, until tender.
- Drain the potatoes and add the butter or margarine and milk. Mash until smooth and creamy.
- Put the meat filling into a baking dish, and top with the mashed potato.
- Bake for 20 minutes, until golden brown.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start and after handling raw meat.
Keep raw meat away from ready-to-eat foods such as salad, fruit and bread.
Any leftovers should be cooled within one to two hours and placed in the fridge (for up to two days) or frozen. When reheating always ensure that the dish is piping hot all the way through before serving; never re-heat food more than once.
Reviewed February 2009.