Veggie cottage pies

Prep 30 mins | Cook 45 mins | Serves 4

1 tbs olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
1 large carrot, finely chopped
1 stick celery, finely chopped
100g button mushrooms, finely chopped
400g lean beef mince
1 tbs plain flour
500 ml jar tomato pasta sauce
1 tsp Worcestershire sauce
500g Desiree potatoes, peeled and roughly chopped
2 tbs butter or margarine
⅓ cup reduced fat milk
200g fresh green peas, shelled

Step 1 Heat oil in a medium frying pan over medium heat. Add onion, garlic, carrot, celery and mushrooms and cook, stirring often, for 4-5 minutes until softened.

Step 2 Increase heat to high. Add beef mince and cook, breaking up the mince with a spoon, for 5 minutes or until browned. Sprinkle with flour and cook, stirring constantly, for 1 minute. Stir in tomato and Worcestershire sauces. Reduce heat to medium-low, cover and simmer for 25 minutes or until thick. Add peas, cover and cook for 5 minutes or until peas are tender.

Step 3 Meanwhile, cook potatoes in a saucepan of boiling water for 12–15 minutes or until tender. Drain and return potatoes to the pan. Add butter and milk. Mash until smooth.

Step 4 Preheat a grill on medium-high heat. Spoon hot beef mixture into 4 x 1 cup ovenproof dishes or 1 x 5-cup shallow baking dish. Top with mashed potatoes. Place under hot grill and cook until potato is golden and serve.

Good for you ... Desiree Potatoes

A source of vitamin C, a vitamin that contributes to the normal structure and function of blood vessels throughout the body.

A source of dietary fibre, especially if the skin is left on. Dietary fibre contributes to normal laxation. The skin of potatoes also helps retain vitamins during cooking.

Provides potassium which may help balance sodium from salty foods.