Kamini’s shepherd’s pie

In a large pan on a high heat, add 3 tbsp of coconut oil and the mince. Brown the mince quickly and set aside, leaving the fat in the pan.

Lower the heat to medium and sauté the onion, garlic, McCain Sweet Corn and McCain Green Beans for about 10 minutes, until the onions are translucent and the vegetables are softening.

Return the mince to the pot and add the vegetable stock and Worcestershire sauce. Taste for seasoning then allow to cook until the stock has reduced.

In a food processor, pulse the frozen McCain Mixed Veg until a coarse texture is obtained.

Add 50 g butter and 1 tbsp of coconut oil to a pan, then fry the pulsed vegetables and frozen McCain Delish Mashed Butternut for 15–20 minutes, until they take on some colour.

Using a masher, mash the vegetables.

Heat the oven to 180°C.

Tip the mince mixture into an oven-proof dish. Top with the mashed butternut and vegetables, making sure to create peaks with the mashed vegetables that will crisp and
caramelise when baked.

Melt 10 g of butter and, using a pastry brush, brush the top of the mashed vegetables with butter.

Bake for 20–25 minutes, until the peaks are caramelised.

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