Curried Mince Shepherd’s Pie

Servings:6
Dish Type:Pies & tarts
Cooking Time:20min
Preparation Time:15min

Campbells Product used

Chicken

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Ingredients

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

Preparation

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.

Step 4

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 5

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.