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250g extra lean beef mince (Sainsburys Be good to Yourself)
1 onion
2 garlic cloves
6 Mushrooms finely diced.
1 half red bell pepper finely diced
2 tomatoes finely diced
2 tablespoons tomato puree
1 courgette finely diced
500g carrots
750g potatoes
100g frozen garden peas
200ml skimmed milk
1.5 vegetable bouillon cubes

Instructions

Brown off the meat. Sweat onions, add diced red peppers, cook 2 minutes. Add mushrooms and courgettes, cook 4 minutes. Add garlic, cook 2 minutes. Add tomatoes, tomato puree and cook a few more minutes. Add cooked meat to this mixture. Add 1 veg stock cube with 150 ml water and cook for 30 minutes.
Boil carrots with half veg stock cube, drain, add 100ml skim milk then mash.
Boil potatoes, drain, season, add 100ml skim milk then mash.
Par boil peas for a few minutes.

In a oven proof dish, assemble by layers. Start with a layer of mashed carrots, layer on meat mixture, add peas then a last layer of mashed potatoes.
Heat through in a moderate oven for 20 minutes.

Special Notes

This looks great in a transparent pyrex dish. This new version of shepherds Pie was still a hit with my kids. Its even better with a little bit of grated cheese on top before putting it in the oven. I usually make double portions and freeze the second dish for another day.

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