Make a traditional pie with hearty meat and potato filling and a layer of mushy peas on the top.
Ingredients
- 1 tablespoon vegetable oil
- 1 large brown onion, halved, finely chopped
- 500g lean beef mince
- 125ml (1/2 cup) tomato sauce
- 60ml (1/4 cup) Worcestershire sauce
- 560ml (2 1/4 cups) boiling water
- 1 x 115g pkt instant mashed potato with onion (Continental brand)
- 25g reduced-fat dairy spread (Devondale brand)
- 300g (2 cups) frozen baby peas, thawed
Method
- Step 1Preheat oven to 220°C. Heat oil in a frying pan over medium-high heat. Add onion and cook, stirring, for 2 minutes. Add mince and cook, stirring to break up lumps, for 3 minutes or until it changes colour. Add tomato sauce, Worcestershire and 60ml (1/4 cup) of the water and cook for 5 minutes or until sauce thickens. Divide among four 300ml ovenproof dishes.
- Step 2Place instant mashed potato and half the dairy spread in a bowl. Pour in remaining boiling water and stir until mixture thickens. Spread over mince. Bake for 10 minutes.
- Step 3Meanwhile, cook peas in a saucepan of boiling water for 4 minutes. Drain. Return to pan with remaining dairy spread and lightly mash. To serve, spoon mashed peas over the top of each pie.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1569 kj
Energy
15g
Fat Total
5g
Saturated Fat
8g
Fibre
33g
Protein
78mg
Cholesterol
697.96mg
Sodium
16g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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