Prep Time:  20 minutes        |        Cook Time:  30 minutes        |        Serves:  4-6

Ingredients

• 1kg Jindurra Station Beef Mince
• 1 carrot
• 1 celery stalk
• 1 small brown onion
• 1 tsp Stonemill minced garlic
• 2 tbsp Remano tomato paste
• 2 tbs Colway Worcestershire sauce
• 1 x 400g Remano Australian diced tomatoes
• 1 tsp Chef’s Cupboard beef stock powder
• ½ cup Market Fare frozen garden peas
• 4 large washed, white potatoes
• 1 small, sweet potato
• 4 tbsp Pure Vallley butter
• 2 tbsp Farmdale Milk
• 1 tomato
• Stonemill salt and white pepper, to taste

Method

1. Prepare the Sweet Potato Mash. Peel and chop potatoes and sweet potatoes, salt water and boil until tender - about 15-20 minutes. Drain and return to the pot.
2. Add butter and milk, season with salt and pepper. Mash until smooth and set aside.
3. Make the filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion, celery, and carrots, cooking until softened. Stir in the garlic and cook for about 30 seconds.
4. Add the beef mince, cooking until browned, about 6-8 minutes.  
5. Stir in the tomato paste, Worcestershire sauce, crushed Tomatoes, and stock powder. Bring to a simmer and let it cook for about 10 minutes until slightly thickened.
6. Mix in the frozen peas and season with salt and pepper to taste.
7. Assemble the Pie: Preheat your oven to 180°C (160°C fan forced)
8. Spread the meat filling evenly into a baking dish. Top with the mashed sweet potatoes, spreading them evenly to cover the meat, use fork to create texture.
9. Slice the tomatoes and place on top of the sweet potato mash.
10. Bake for about 25-30 minutes until the top is golden.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie