ingredients

Tap an ingredient to tick it off as you go.

• ✓550g beef mince
• ✓5 button mushrooms, sliced
• ✓1 zucchini, grated and excess water removed
• ✓1 carrot, grated
• ✓1 large brown onion, diced
• ✓3 garlic cloves, crushed
• ✓1 red chilli, deseeded and sliced
• ✓2 tbsp tomato paste
• ✓1 cup of chicken stock
• ✓2 tbsp Worcestershire sauce
• ✓1 kg white potatoes, peeled and chopped
• ✓1 tbsp. olive oil
• ✓Salt and Pepper to taste
• ✓1 tbsp. butter
• ✓1/2 tsp paprika

method

Tap a number when you've finished that step.

1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Boil a deep pot with water (enough to cover potatoes).

3. 3

   Place potatoes in water and boil for 20 minutes, or until cooked through.

4. 4

   In another deep pot, heat olive oil over a medium to high heat.

5. 5

   Add mince to the pot and cook until browned and cooked through with no pink remaining. Using your cooking utensil, break the mince up into small pieces whilst cooking.

6. 6

   Once browned, add onion and garlic and cook for 3 minutes.

7. 7

   Add zucchini, carrot, mushrooms and chilli. Stir for 5-6 minutes or until cooked through.

8. 8

   Add tomato paste, Worcestershire sauce, chicken stock, salt and pepper. Cook for 3-4 minutes.

9. 9

   Whilst this is cooking, drain cooked potatoes and place them into a large bowl. Start mashing!

10. 10

    In your potato bowl, add butter, salt and pepper. Mix thoroughly to ensure it's smooth.

11. 11

    In a deep, oven safe dish, pour the mince mixture in and spread evenly. Add the mash on top and spread edge to edge.

12. 12

    Sprinkle paprika over the top and place into the oven for 25 minutes or until lightly brown on top.

13. 13

    Serve!