Ingredients
- 1 1/2 tablespoons olive oil
- 200g lean beef mince
- 1 small carrot, peeled, grated
- 1 small zucchini, grated
- 400g can diced tomatoes
- 1 tablespoon barbecue sauce
- 1/4 cup frozen peas
- 12 slices wholemeal bread
- 1/4 cup grated tasty cheese
- tomato sauce, to serve
Method
- Step 1Preheat oven to 200°C. Brush twelve 1/3-cup capacity muffin holes with oil. Heat remaining oil in a non-stick frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
- Step 2Add carrot and zucchini. Cook, stirring, for 3 to 4 minutes or until soft. Add tomatoes and barbecue sauce. Stir to combine. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until liquid has evaporated. Stir in peas and season with salt and pepper.
- Step 3Meanwhile, use a rolling pin to flatten bread slices. Use a 10cm round biscuit cutter to cut 1 round from each slice. Use bread rounds to line base and sides of greased muffin holes. Bake bread cases for 5 minutes or until crisp.
- Step 4Spoon 2 tablespoons mince mixture into each bread case. Sprinkle with cheese. Bake for 12 to 15 minutes or until heated through. Serve with tomato sauce.
Notes
These pies are just as good served cold the next day. Make a double batch and pop them into the next day’s lunchbox.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0