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For The Sauce

For The Mash Topping

  • Potatoes 1.3 kg
  • Reduced fat cheddar cheese 150 g
  • Semi skimmed milk 170 ml

For The Peas And Carrots

  • Carrots 500 g
  • Frozen peas 400 g

To Assemble And Cook

  • Flat leaf Parsley 10 g
  1. For The Sauce

    • Finely chop the carrot and onion.
    • Heat the oil and sweat the onions and carrots until soft.
    • Add the beef mince and brown for 5-6 minutes until cooked through.
    • Add the KNORR Garlic Puree, KNORR Herb Puree, Worcestershire sauce and KNORR Tomatino and continue to cook for 5 minutes.
    • Add in the KNORR Gravy Granules and stir through the mince then add the water and mix through then bring to the boil.
    • Simmer for 10-12 minutes.
  2. For The Mash Topping

    • Peel and chop the potatoes and place into a pan and cover with cold water.
    • Bring the pan to the boil and simmer until the potatoes are cooked.
    • Drain the potatoes and mash using a potato masher or ricer.
    • Mix the PHASE into the mash along with 75g cheese.
    • Keep warm.
  3. For The Peas And Carrots

    • Cook the sliced carrots in boiling water for 5-6 minutes until tender. Drain and keep warm.
    • Cook the peas in boiling water for 3 minutes. Drain and keep warm.
  4. To Assemble And Cook

    • Preheat the oven to 180oC.
    • Finely chop the parsley.
    • Place the sauce into a serving dish.
    • Spread or pipe the mash on top then sprinkle on the rest of the cheese. • Cook for 30 minutes or until core temperature is reached.
    • Garnish with the chopped parsley and serve alongside the carrots and peas.