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Colman's Pie Mix, Shepherd's
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Product details
Per Portion (1/4 of the prepared recipe): Energy: 2462 kJ/588 kcal (29%)*; 28 g fat (40%)*; 12 g saturates (60%)*; 10 g sugars (11%)*; 1.5 g salt (25%)*. Energy per 100 g as sold: 1350 kJ/322 kcal. * % of Reference Intake of an average adult (8400 kJ / 2000 kcal). European Vegetarian Union: Vegan. v-label.eu. Estd 1814. Cooks in 30 minutes. The pack that packs a punch! No added MSG. No artificial colours. www.colmans.co.uk. Twitter. For a vegan recipe visit www.colmans.co.uk. Want to know more? Please call to chat on (UK) Freephone 0800 281026, (IE) Freephone 1800 708 050, Mon-Fri 8am-6pm; www.colmans.uk. Please recycle me. FSC: Mix - Packaging from responsible sources. www.fsc.org. Recycle.
Additional info
Jus Grab: 1 sachet Coleman's Sheperd's pie seasoning mix; 450 g lamb mince; 1 large onion; 2 carrots, diced; 175 g frozen peas; 700 g potato; 75 ml semi-skimmed milk; 25 g sunflower spread; 400 ml cold water; 320 g broccoli. Directions: Fry it. Season it. Bake it. 1. Brown the mince and onion in a pan. 2. Mix the Coleman's seasoning with water and add to the pan. Add the carrots and peas and bring to the boil. 3. Place in an ovenproof dish. Spoon the mash on top and bake for 30 minutes at 200 degrees C, fan oven 190 degrees C/ gas mark 4. Peel and dice the potatoes then cook until soft. Mash with the milk and spread until smooth. Boil the broccoli until soft then drain and serve with the shepherds pie. Store in a cool, dry place.