Curried Mince Shepherd’s Pie

A comforting twist on a classic, this Curried Mince Shepherd’s Pie brings warm, fragrant flavours to a hearty family favourite. Savoury chicken mince is simmered with curry spices and Campbell’s Real Bone Broth Chicken to create a rich, flavourful filling, then topped with a smooth mash of potato and pumpkin. Finished with a layer of melted reduced-fat cheddar, it’s a wholesome, satisfying dish that’s perfect for cosy nights and easy midweek dinners.

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

Campbells Product used

Chicken - Pouch

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Ingredients

450g potato, peeled & cubed
450g pumpkin, peeled & cubed
500ml Campbell’s Real Bone Broth Chicken
1 Tbsp peanut oil
750g chicken mince
1 Tbsp curry powder
1 Tbsp corn flour
2 cups baby spinach
1 cup grated, reduced-fat cheddar cheese

Preparation

Step 1

Pre-heat oven to 180C.

Step 2

Steam or boil potato and pumpkin until tender, mash with ⅔cup Campbell’s Bone Broth Chicken and set aside.

Step 3

Heat oil in a large frypan, add chicken mince and cook, breaking mince up with a spoon, for 5 minutes or until starting to change colour, add curry powder and cook for a further 1 minute.

Step 4

Add remaining 1 ⅓ cups Campbell’s Bone Broth Chicken and bring to the boil.

Step 5

Combine corn flour with 1 Tbsp water, stir well, add to chicken mince, stir until thickened. Stir through baby spinach.

Step 6

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