Bolognaise pot pies make a delicious and easy dinner and freeze well too.
Ingredients
- 1 carrot, finely chopped
- 400g tomato pasta sauce
- 400g potatoes, peeled and chopped
- 400g beef mince
- 8 button mushrooms, finely chopped
- 2 tablespoons grated cheddar cheese
- 1 onion, finely chopped
- 2 tablespoons milk
- 1 tablespoon chopped basil
Method
- Step 1Preheat oven grill to medium-hot. Heat a non-stick frying pan over medium-high heat. Spray with olive oil spray and add carrot and onion. Cook for 4 minutes or until tender. Add mince and cook for a further 5 minutes until meat is browned. Add pasta sauce, mushrooms and basil. Simmer for 10 minutes until reduced slightly.
- Step 2Meanwhile, steam or boil the potatoes for 10 minutes or until soft. Drain and keep warm.
- Step 3Spoon mince mixture into four 1-cup capacity ramekins. Mash the potato roughly and mix through salt and pepper, cheddar cheese and milk. Top each ramekin with a dollop of mash. Place under grill for 1 minute or until lightly golden on top. Serve immediately.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1421 kj
Energy
15g
Fat Total
6g
Saturated Fat
5g
Fibre
27g
Protein
81mg
Cholesterol
491.68mg
Sodium
10g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
If you don’t have individual ramekins, use a deep baking dish of six cup (1.5 litre) capacity.
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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