This fuss-free beef mince recipe can feed a crowd. But if it’s a smaller meal you’re after, simply halve the quantities of ingredients. Did you know? Shepherd’s Pie is traditionally made with lamb mince and cottage pie is made with beef mince.

Ingredients

• 1 large onion, finely chopped
• 30 ml (2 T) sunflower oil
• 850 g lean beef mince
• 50 g Rhodes Quality Tomato Paste Sachet
• 30 ml (2 T) Worcester sauce
• 15 ml (1 T) dried Italian herbs
• 10 ml (2 t) chopped garlic
• 500 ml (2 C) prepared beef stock
• 900 g potatoes, peeled and cut into even sized pieces
• salt
• 80 ml (⅓ C) butter
• 45 ml (3 T) milk
• coarsely ground pepper
• 2 x 400 g cans Rhodes Quality Mixed Vegetables, drained

Method

1. Fry the onion in the oil until soft and golden.
2. Add the mince and brown lightly.
3. Add the Rhodes Quality Tomato Paste, Worcester sauce, dried herbs, garlic and stock and simmer for 20 minutes or until the liquids have reduced and thickened.
4. Meanwhile cook the potatoes in salted water for 10 – 15 minutes or until tender.
5. Drain.
6. Add the butter and milk and mash until smooth.
7. Season to taste with pepper and set aside.
8. Add the Rhodes Quality Mixed Vegetables to the mince and heat through.
9. Season to taste and spoon into an ovenproof dish or 8 large ramekins and cover with the mashed potato.
10. Bake in a preheated oven at 180 C for 20 – 25 minutes or until golden and bubbly.