Chicken & Mushroom Stroganoff
Succulent chicken in a rich mushroom sauce… that’s what you’ll get with each bite of our new Chicken & Mushroom Stroganoff! Don’t forget to pop into your local Fruit and Veg shop to pick up the Mushrooms!
1 hour
6
All Year
With a veggie-loaded filling and creamy, golden mashed potato – our Shepherd’s Pie recipe is one of the greats! It’s a recipe that we think your family will love as much as we do.
Ingredients
- 4 peeled white potatoes
- ½ cup milk
- 1/4 cup butter
- 500g beef mince
- 1 brown onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tbsp oil
- 3 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 cup beef stock
- 1 ½ tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp rosemary, chopped
- 1 tbsp thyme, chopped
- 1 cup peas
Method
- Begin by bringing a pot of salted water to the boil, before putting your peeled and cut potatoes in to cook until tender.
- Drain potatoes and put back in the pot, mashing well with the butter and milk. Season with salt and pepper, then set aside.
- Preheat your oven to 180C.
- In a large, hot pan with oil, sauté the onion and garlic, before adding the carrots, celery and beef mince. Cook for approx. 10 mins until the beef is browned and well combined with the softened veggies.
- Add in your stock, tomato paste, Worcestershire sauce, thyme, rosemary, salt and pepper and stir well. Simmer until the liquid begins to reduce. Lastly, add in your frozen peas and stir until soft.
- In a deep dish, place all of your mince mixture, and dollop the mashed potato on top generously, smoothing with a spoon.
- Bake the shepherd’s pie in the oven for half an hour, or until crispy bits form on the top of the mash and it begins to broil.