Asian 5 Spice Shepherd's Pie

Asian 5 Spice Shepherd's Pie
  • 6 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time

Ingredients

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  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 3 cups
    (750 mL)

    onions, chopped fine

  • 1 cup
    (250 mL)

    celery, finely chopped (optional)

  • 1/2 lb
    (225 g)

    ground beef

  • 1 lb
    (454 g)

    ground pork

  • 3 Tbsp.
    (45 mL)

    flour

  • 3 Tbsp.
    (45 mL)

    soya sauce

  • 1 bottle
    (355 mL)

    asian 5 spice stir-fry sauce

  • 1 can
    (398 mL)

    HUNT'S® tomato sauce

  • 1 cup
    (250 mL)

    frozen peas

  • 2 1/2 lb
    (1 kg)

    yellow flesh potatoes, peeled and chopped

  • 3/4 cup
    (190 mL)

    milk

  • 2 Tbsp.
    (30 mL)

    butter

  • Pam® cooking spray

Preparation

Spray a large saucepan with PAM® Cooking Spray, add oil and heat over medium, add onions and celery, cook for 5 minutes. Add beef and pork, cook for 20 minutes until meat is cooked through and lightly browned.

Add flour, stir until well mixed. Add VH® Soya Sauce, VH® Asian 5 Spice Stir-Fry Sauce, HUNT'S® Tomato Sauce and 1 cup (250 mL) water. Bring to a boil, reduce heat and simmer for 10 minutes, partially covered, until slightly thickened. Stir in peas.

Place potatoes in large pot of fresh water and boil 20 minutes. Drain. Add butter, milk and potatoes back into pot and mash. Season with salt and pepper. Add milk for consistency.

Spray a 9"x 9" baking dish with PAM®, spread meat mixture in dish and top evenly with mashed potatoes.

Bake in 350°F (180°C) oven until heated through and bubbling around edges, about 25 minutes.

Source: V-H