- Prep: 10
- Cook: 45 mins
- Serves: 4
- 3 large potato, peeled
- 1 medium onion, diced
- 2 medium carrot, diced
- 1 medium zucchini, diced
- 400 g lean beef mince
- 1/2 tbs olive oil
- 1 tsp worcestershire sauce
- 1 tsp reduced-salt soy sauce
- 2 tsp no-added-salt tomato paste
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernel
- 1 beef stock cubes
- 2 cups water
- 1/4 cup dried red lentils
- 1 tsp plain flour
- dried thyme, to taste
Preheat oven to 180oC (160oC fan-forced).
Boil the potatoes until tender. Meanwhile heat oil in a large frypan and cook onion, carrot and zucchini. Add the meat. While cooking break up the lumps, add sauces, tomato paste, thyme and pepper. Add the peas and corn.
Dissolve the beef stock cube in water and add to the pan along with the lentils. Stir through, reducing the heat and cook covered for 30 mins.
Mix flour and 2 tbsp water to form a paste.
Remove frypan from heat, stir flour paste into the mixture then return to stove to cook for one minute.
Mash the potatoes. Spoon mince into shallow dish and cover with the potato. Bake for 30 minutes.
Serve with vegetables of your choice.
Add 1 can of crushed tomatoes at the same time as the stock to turn into a Bolognaise sauce
Top the mashed potato with 50g of reduced-fat cheese before baking in the oven. Try sweet potato mash on top
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.