Shepherd's Pie with Root Vegetable Mash
One of our new go-to midweek dinners! Made with a perfect balance of beef and lamb mince slow cooked ragu and topped with sweet potato, pumpkin and potato mash.
* Frozen 1.4kg
* Feeds four generously
Remove lid and bake from frozen at 180°C for 50 minutes or thawed for 20 minutes or until internal temperature reaches 75°C.
Lamb, beef, sweet potato, pumpkin, potato, cream, onion, carrot, butter, peas, garlic, parmesan, wholegrain mustard, red wine, tomato, wheat flour, Worcestershire sauce, celery, sage, rosemary, thyme and parsley.