25/11/2020 
CategoryBeef, Everyday, Hot Meals, Lunch
Yields16 ServingsQuarter (4 Servings)Half (8 Servings)Default (16 Servings)Double (32 Servings)Triple (48 Servings)
Classification
NSW: EVERYDAY ACT: AMBER
Ingredients
2 tbsp canola oil
1 large onion, diced
2 tsp garlic, minced
2 kg beef mince
3 small carrots, finely diced
1 zucchini, diced
¼ cup barbeque sauce, salt-reduced
¼ cup Worcestershire sauce
1 400g tin diced tomatoes
1 l salt-reduced beef stock
4 cups pea, capsicum, corn mix
10 desiree potatoes
Method
1
Heat up a pot and add the oil, place in the onions and garlic and cook till transparent
2
Place in the mince and cook till brown this will take about 10 minutes
3
Add the carrots and zucchini and stir well
4
Then add the barbeque sauce, Worcestershire sauce and the tin of tomatoes, stir well then add the beef stock cook on medium heat for 10-15 minutes
5
When the pie meat is thick and ready add the pea, capsicum and corn mix and cook for a further 3 minutes
6
Place in a long deep tray ready to add the potato
Ingredients
2 tbsp canola oil
1 large onion, diced
2 tsp garlic, minced
2 kg beef mince
3 small carrots, finely diced
1 zucchini, diced
¼ cup barbeque sauce, salt-reduced
¼ cup Worcestershire sauce
1 400g tin diced tomatoes
1 l salt-reduced beef stock
4 cups pea, capsicum, corn mix
10 desiree potatoes
Directions
1
Heat up a pot and add the oil, place in the onions and garlic and cook till transparent
2
Place in the mince and cook till brown this will take about 10 minutes
3
Add the carrots and zucchini and stir well
4
Then add the barbeque sauce, Worcestershire sauce and the tin of tomatoes, stir well then add the beef stock cook on medium heat for 10-15 minutes
5
When the pie meat is thick and ready add the pea, capsicum and corn mix and cook for a further 3 minutes
6
Place in a long deep tray ready to add the potato
