Shepherd's Pie

• 2 teaspoons oil
• 1kg trim lamb mince
• 1 onion, finely chopped or grated
• 1 carrot, grated Target 2 lb For $3.00 thru 02/06
• 1 zucchini, grated
• 1 1/2 cups prepared KRAFT Bonox stock
• 1/4 cup tomato paste
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried sage leaves
• salt and pepper, to taste
• 750g potatoes, peeled and chopped Safeway 2 pkg For $5.00 thru 02/09
• 250g pumpkin, peeled and chopped
• 125g PHILADELPHIA Light Spreadable Chive & Onion
• 3/4 cup reduced fat milk

1. Heat oil in a large frying pan over high heat and cook mince until well browned.
2. Add onion and cook until softened.
3. Stir in the carrot, zucchini, stock, paste, herbs and seasonings.
4. Bring to boil then reduce heat and simmer uncovered for 15 minutes.
5. Boil or steam the potatoes and pumpkin until tender, drain.
6. Mash well then stir in the Philly and milk.
7. Place lamb filling into a deep baking dish, top with potato mixture and bake at 180C for 30 minutes until golden.

oil, onion, carrot, zucchini, tomato paste, thyme, rosemary, sage, salt, potatoes, pumpkin, philadelphia, milk

Taken from www.kraftrecipes.com/recipes/shepherds-pie-103979.aspx (may not work)