Cottage Pie

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

Heat up a pot and add the oil, place in the onions and garlic and cook till transparent

Place in the mince and cook till brown this will take about 10 minutes

Add the carrots and zucchini and stir well

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

When the pie meat is thick and ready add the pea, capsicum and corn mix and cook for a further 3 minutes

Place in a long deep tray ready to add the potato