You Will Need:

For Mince Mixture

2 T (30 ml) canola oil
2 large onions, chopped
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
3 garlic cloves, crushed
500 g lean beef mince
2 large carrots, grated
2 T (30 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
1 cup (250 ml) water
2 x 25 g Ina Paarman’s Liquid Beef Stock
1 T (15 ml) Worcestershire sauce or 2 T (30 ml) soy sauce
½ cup (125 ml) chopped parsley
1 cup (250 ml) frozen peas
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
2 t (10 ml) fresh thyme or 1 t (5 ml) dried thyme

Ina’s Tip

Variation Use 1 x 200 ml Ina Paarman’s Ready to serve Pepper Sauce in place of the water, for a more sophisticated flavour.

Method:

Adjust the oven rack to the middle position and preheat the oven to 200 °C.

Mince Mixture To make the filling, stir-fry the onions seasoned with Green Onion Seasoning in oil in a large frying pan over a medium/high heat.

Cover with a lid to sweat the onions until beginning to brown.

Add the garlic.

In the same pan, break up the meat stirring for 3 - 5 minutes, then add the carrots.

Add the Soup & Gravy Powder and stir in.

Add the water and Liquid Stock, increase the heat to high, and cook for 1 minute.

Add Worcestershire sauce, parsley and peas and season to taste with Garlic Pepper Seasoning.

Bring to the boil, then reduce the heat to low, and simmer for 5 minutes.

Add thyme.

Spoon the filling into a large ovenproof dish and top with the potato and leek mash.

Potato and Leek Mash To make the potato and leek mash, peel and cut the potatoes into large chunks and place in a steamer.

Cover and steam for 20 minutes.

While the potatoes are steaming, season the leeks with Green Onion Seasoning and stir-fry in the butter over medium/slow heat.

Mash the potatoes and season to taste with Potato Spice.

Stir in the milk and leeks.

Top mince with mashed potato mixture.

Bake for 30 minutes, or until the mashed potatoes are golden brown.

Garnish with fresh thyme. Serve from the dish.