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Curried Mince Shepherd’s Pie Recipe

Low FODMAP. High in PROTEIN. Good source of Vitamin A & C for IMMUNE HEALTH. Source of dietary FIBRE. Made with BONE BROTH.

  • Serves 6
  • Preparation Time 15MINS
  • Cook Time 20MINS

• 1 Tbsp peanut oil
• 750g chicken mince
• 1 tbsp curry powder
• 2 cups (500ml) Campbell’s Chicken Bone Broth
• 1 Tbsp cornflour
• 2 cups baby spinach
• 450g potato, cubed
• 450g pumpkin, peeled and cubed
• 1 cup reduced-fat grated cheddar cheese

STEP 1 Pre-heat oven to 180°C.

STEP 2 Steam or boil potato and pumpkin until tender, mash with 2/3 cup Bone Broth.

STEP 3 Meanwhile heat oil in a large frypan, add chicken mince and cook for 5 minutes or until starting to change colour, add curry powder and cook for a further 1 minute. Add remaining 1 1/3 cups Bone Broth and bring to the boil, combine cornflour with 1 tbsp water, stir well, add to chicken mince, stir until thickened. Stir through baby spinach.

STEP 4 Pour mince mixture into a 2 litre ovenproof dish, top with mashed vegetables and grated cheese. Bake for 15 minutes until cheese has melted and heated through.