Using premium grade lean mince beef, we’ve made this family favourite extra healthy by packing it full of seasonal veg. Even the fussiest family member will love this recipe.

45 Minutes. Just 497 Cal Per Person.

Serves 2.

300g premium lean beef mince
1 medium carrot
1 brown onion
1 clove of garlic
1 zucchini
100g button mushrooms
1 sprig rosemary
2 sprigs thyme
1 large natural vegetable stock cube
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
500g large potatoes

Preheat oven
Preheat the oven to 200ºC fan bake. Fill kettle with water and bring to the boil. 

Prepare stock & vegetables
Using the 130ml boiled water from the kettle, dissolve the stock cube in a jug. Peel carrot, potatoes and onion. Cut onion, carrot, mushroom and zucchini into 1 cm pieces. Finely chop the rosemary leaves, thyme and garlic. Cut the potato into golf ball size pieces.

Cook potatoes
Fill a medium sized pot ¾ full with the boiled water and place on a high heat. Add the potatoes and bring to the boil to cook for 15 minutes until potatoes are soft. Drain and place back into the pot, then add 30g butter and mash until fluffy.

Cook mince
While the potatoes are cooking, heat a medium saucepan with enough oil to cover the base. Add the onion, carrot, zucchini, garlic, mushrooms, rosemary, thyme and a pinch of salt and pepper. Sauté for 5 minutes until softened. Add the mince and brown, breaking it up as it cooks. Next, add the tomato paste and worcestershire sauce, combine well and cook for a further minute. Lastly, pour over stock, bring to the boil and reduce to a simmer uncovered for 4 minutes until you have a rich mince sauce.

Assemble & brown top
Once the mince and mash are cooked place the mince as well as the vegetables into an appropriate sized oven proof dish, top with the mashed potato. Place into the preheated oven and bake for 20 minutes.

To serve
Allow the pie to cool before serving in deep plates to hold the juices.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
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