Looking for new ways with mince? Try these individual pies with a mashed pumpkin and potato lid.
Ingredients
- 1/3 cup olive oil
- 750g minced beef
- 1 brown onion, finely chopped
- 2 carrots, trimmed, peeled, grated
- 1 celery stick, finely chopped
- 1 bay leaf
- 1/3 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup Massel beef stock
- 750g potatoes, peeled, chopped
- 650g butternut pumpkin, peeled, deseeded, diced
- 90g butter
Method
- Step 1Heat 2 tablespoons of oil in a saucepan over high heat. Add mince. Cook, stirring, for 10 minutes or until browned. Remove mince to a plate.
- Step 2Reduce heat to medium. Add remaining 2 tablespoons of oil to saucepan. Add onion, carrots, celery, bay leaf, and salt and pepper. Cook, stirring often, for 5 minutes.
- Step 3Stir in paste, sauce, stock and mince. Bring to the boil. Cover. Simmer over low heat, stirring occasionally, for 30 minutes. Remove bay leaf. Spoon into 4 x 2-cup capacity ovenproof dishes. Place onto an oven tray.
- Step 4Preheat oven to 180°C. Cook potatoes and pumpkin in a saucepan of boiling salted water for 10 minutes or until tender. Drain. Return to saucepan over low heat, shaking saucepan for 1 minute or until any remaining water evaporates. Remove from heat. Add 60g butter, and salt and pepper. Mash.
- Step 5Spread mash over mince mixture. Dot with remaining 30g of butter. Bake for 30 minutes or until golden. Serve.
- Low carb
- Lower gi
Nutrition
3765 kj
Energy
59g
Fat Total
24g
Saturated Fat
9g
Fibre
48g
Protein
194mg
Cholesterol
727.05mg
Sodium
17g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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