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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This comforting, classic is a great family favourite sure to please the crowd.
2 Tbsp cooking oil
1 onion, diced
2 Tbsp rubbed sage
2 Tbsp plain flour
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
400g can diced tomatoes
1 chicken stock cube dissolved in 1 c hot water
500g frozen mixed vegetables
Salt and pepper
TOPPING
400g potatoes, peeled and cubed
400g parsnips, peeled and sliced
2 Tbsp butter
½ c milk
Optional: 1 ½ c grated cheese
2 Tbsp cooking oil
1 onion, diced
2 Tbsp rubbed sage
2 Tbsp plain flour
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
400g can diced tomatoes
1 chicken stock cube dissolved in 1 c hot water
500g frozen mixed vegetables
Salt and pepper
TOPPING
400g potatoes, peeled and cubed
400g parsnips, peeled and sliced
2 Tbsp butter
½ c milk
Optional: 1 ½ c grated cheese
Heat oil in a large heavy pan or saute pan. Add onion and sage. Cook for 5 minutes on medium high heat.
Add pork mince, flour and tomato paste, breaking up the pork mince as you go. Cook for a further 10 minutes.
Stir in Worcestershire sauce, diced tomatoes and chicken stock. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally until thickened. Stir in frozen mixed vegetables. Season with salt and pepper to taste. Remove from heat and reserve.
Preheat oven to 200°C.
While the filling is cooking, place potatoes and parsnips into a large saucepan. Cover with water and bring to boil. Boil for 20 minutes until tender. Drain all the water and return the pan to heat. Add butter and milk. Mash until smooth. Remove from heat and reserve.
Transfer the filling into a ceramic baker or a pie dish. Level with a spoon. Top with mash, spreading so the surface is evenly covered. Top with grated cheese.
Bake at 200°C for 20 to 30 minutes until golden. Stand for 5 minutes before serving.
This comforting, classic is a great family favourite sure to please the crowd.
800g pork mince
2 Tbsp cooking oil
1 onion, diced
2 Tbsp rubbed sage
2 Tbsp plain flour
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
400g can diced tomatoes
1 chicken stock cube dissolved in 1 c hot water
500g frozen mixed vegetables
Salt and pepper
TOPPING
400g potatoes, peeled and cubed
400g parsnips, peeled and sliced
2 Tbsp butter
½ c milk
Optional: 1 ½ c grated cheese
Heat oil in a large heavy pan or saute pan. Add onion and sage. Cook for 5 minutes on medium high heat.
Add pork mince, flour and tomato paste, breaking up the pork mince as you go. Cook for a further 10 minutes.
Stir in Worcestershire sauce, diced tomatoes and chicken stock. Bring to a simmer and cook uncovered for 30 minutes, stirring occasionally until thickened. Stir in frozen mixed vegetables. Season with salt and pepper to taste. Remove from heat and reserve.
Preheat oven to 200°C.
While the filling is cooking, place potatoes and parsnips into a large saucepan. Cover with water and bring to boil. Boil for 20 minutes until tender. Drain all the water and return the pan to heat. Add butter and milk. Mash until smooth. Remove from heat and reserve.
Transfer the filling into a ceramic baker or a pie dish. Level with a spoon. Top with mash, spreading so the surface is evenly covered. Top with grated cheese.
Bake at 200°C for 20 to 30 minutes until golden. Stand for 5 minutes before serving.
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