Crunchy potatoes on the top make this cottage pie deliciously different.
Ingredients
- 1/3 cup olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons Fountain Tomato Paste
- 1kg lean beef mince
- 1 tablespoon Massel beef style stock powder
- 1 cup water
- 400g can diced tomatoes
- 2 tablespoons Gravox Traditional Gravy Mix
- 2 carrots, peeled, diced
- 1 cup frozen peas
- 700g Desiree potatoes, thinly sliced
- 125g tasty cheese, finely grated
Method
- Step 1Heat 2 tablespoons of oil in a saucepan over medium heat. Cook onion and garlic, stirring, for 8 minutes or until soft. Add tomato paste. Cook for 3 minutes.
- Step 2Increase heat to high. Add mince. Cook, stirring, for 8 minutes or until browned. Add stock, water and tomatoes. Bring to the boil. Stir in gravy mix and carrots. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes. Add peas.
- Step 3Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish. Spoon in mince.
- Step 4Combine potatoes, 1 1/2 tablespoons oil, and salt and pepper. Arrange one-third potatoes over mince. Sprinkle with half the cheese. Repeat layers, finishing with potatoes. Drizzle with remaining oil. Season with salt and pepper. Cover with foil. Bake for 30 minutes. Increase heat to 230°C. Remove foil. Bake for a further 20 minutes or until golden. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2316 kj
Energy
31g
Fat Total
12g
Saturated Fat
6g
Fibre
46g
Protein
119mg
Cholesterol
420.68mg
Sodium
7g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Louise Lister
- Publication: Super Food Ideas
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