Classic Shepards Pie [Bulkbites.com]

• Servings: 5
• Time: 60 minutes

Easy digestion, high protein.

Nutrition

• calories: 512
• protein: 60
• carbs: 23
• fat: 20
• saturated fat: 0.03
• polyunsaturated fat: 0.07
• monounsaturated fat: 0.01
• cholesterol: 0
• sodium: 45
• potassium: 138
• dietary fiber: 2.08
• sugars: 3.01
• vitamin a: 131
• vitamin c: 8
• calcium: 20
• iron: 1
• magnesium: 0
• complex carbs: 17.91
• other fats: 19.89

Ingredients

• 0.5 Packet Ground Beef 80% 900gram Packet (Meat Chiller)
• 1 stalk, medium Celery, raw
• 1 medium Onions, raw
• 1 medium Carrots, raw
• 2 clove Garlic, raw
• 2 Table Spoon Leggos Tomato Paste Squeeze Bottle
• 1 Tablespoon Lea & Perrins Worcestershire Sauce Original All Natural (Tablespoon)
• 1 cup Peas, green, frozen, unprepared
• 4 Tablespoon Yeast Flakes Tbsp 5g
• 8 Scoop Bulletproof Collagen Protein
• 1.5 Cup Instant Mash Potato with Water (Coles Brand)
• 4 100 grams K-Roo Kangaroo Mince

Instructions

• Preheat oven to 220C.
• 2 Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery to pan. Cook, stirring occasionally, for 5 mins or until onion softens. Add garlic and cook for 30 secs or until fragrant. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 8 mins or until browned. Add tomato paste, tomato, Worcestershire sauce and stock and bring to a simmer. Reduce heat to medium-low and cook for 15 mins or until mixture thickens slightly. Stir in peas. Set aside for 15 mins to cool.
• Meanwhile, rehydrate mashed potato following packet directions and add butter and yeast flakes
• Spoon beef mixture into a ceramic 6cm-deep, 22cm-square (4L-capacity) baking dish. Top with mashed potato. Bake for 10-15 mins or until golden. Serve with mixed salad leaves.