Makes: 4 serves

Ingredients:

• 6 scoops of Glucerna^® powder

• 1 small onion, diced

• 1 medium carrot, peeled and diced

• 2 stalk celery, diced

• 1 red bell pepper, diced

• 1 tablespoon vegetable oil

• 1 tablespoon Worcestershire sauce

• 1 cup tomato passata

• ¼ cup frozen peas

• ¼ cup canned corn

• 400 g potato, peeled and cut into large chunks

• 400 g minced beef

• 1 tablespoon sour cream

• ½ tablespoon butter

• 1 tablespoon full cream milk

Method:

1. Preheat the oven to 200°C.

2. Heat oil in a frying pan over medium-high heat. Add onion and caramelize. Add beef and stir until browned.

3. Add carrot, celery, and bell pepper. Cook for 3 minutes. Add passata and Worcestershire sauce. Combine.

4. Reduce heat to medium-low. Cover and simmer for 8 minutes or until vegetables are tender.

5. Add peas and corn. Combine. Set aside.

6. Cook potatoes in a pot of water until cooked. Drain.

7. Add Glucerna^® powder, butter, milk, and sour cream. Mash until smooth.

8. Spoon beef mixture into a large baking dish and top with mash. Bake for 15 minutes, or until golden brown.

Nutrition content per serve:

Energy: 1930 kJ (461 cal)

Protein:  31.5 g

Carbohydrate: 30 g

Fat: 21.7 g

Saturated fat:  8.1 g

Sugars: 13.1 g

Fiber: 6.3 g

Sodium: 375 mg