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- 4 large potatoes, peeled and cubed
- 1 egg, beaten
- 500g lamb or beef mince or cold leftover roast meat, minced
- 2 rashers bacon, diced
- 1 onion, diced
- 3 Tbsp Wattie's Homestyle Tomato Sauce
- 1 Tbsp Lea & Perrins Worcestershire Sauce
- 1 tsp prepared mustard
- ½ tsp yeast extract, marmite or vegemite
- 1-2 cup Wattie’s Frozen Mixed Vegetables
- ½ cup cheese (optional)
- Preheat oven to 180°C.
- Cook potatoes in a saucepan of boiling water, drain, season with salt and pepper and mash. When cooled slightly, quickly whip through the beaten egg.
- Heat a dash of oil in a frying plan and brown the minced meat and bacon, then add the onion and continue cooking for a further 2 minutes. Add tomato sauce, Worcestershire sauce and mustard. Dissolve yeast extract, marmite or vegemite in ½ cup boiling water. Add it to the mince with the Wattie's Frozen Mixed Vegetables and cook for a further 2 minutes before placing in an ovenproof dish.
- Top with mashed potatoes and sprinkle with cheese (if using).
- Baked in the preheated oven for about 20 minutes or until the pie has heated through and the cheese has melted.
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Kaye's Rating