Rice and Vegetable Stuffed Tomatoes
Use leftover rice and vegetables in these impressive stuffed tomatoes.
Golden Shepherd’s Pie
This recipe will feed 8-10 people so if you're cooking for less, make in two dishes and freeze the second dish.
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Ingredients
- 2 tablespoons olive oil
- 4 onions, peeled and roughly chopped
- 1.35kg minced lamb (or other type of minced meat)
- 2 level teaspoons tomato puree
- 1 teaspoon dried herbs
- 2 level teaspoons Marmite
- 50g plain flour
- 2 x 400g canned chopped tomatoes
- 500ml water or stock
- 1.35kg potatoes, peeled and chopped or 4 cups mashed potato
- 500g carrots, peeled and chopped
- 100ml warm milk
- 50g butter
- 50g cheese, grated
Method
- Preheat the oven to 180°C.
- Cook or steam the potatoes in a pan of water for 20-25 minutes or until soft. Add the chopped carrots to the potatoes for the last 10 minutes of cooking.
- Heat the oil in a large frying pan and cook onion until golden brown. Add the meat and cook for a further 5-10 minutes. Add the tomato puree, herbs, Marmite and flour. Cook over the heat for 2-3 minutes.
- Transfer to a saucepan and add the chopped tomatoes, water or meat stock, cover and allow to bubble gently for 45 minutes, stirring occasionally.
- Mash the potatoes with the carrots, add the warm milk and the butter, and beat until fluffy and smooth.
- Put the meat mixture into an ovenproof dish. Top with the potato and carrot mixture and sprinkle with the cheese. Cook for 35-40 minutes or until golden and bubbling.