Try these clever individual beef pies topped with a layer of soft potato dumplings.
Ingredients
- 2 tablespoons olive oil
- 2 small onions, finely chopped
- 3 garlic cloves, crushed
- 500g beef mince
- 4 celery stalks, cut into 1cm cubes
- 2 small carrots, cut into 1cm cubes
- 2 tablespoons tomato paste
- 1/2 cup (125ml) dry red wine or water
- 700ml bottle tomato passata with basil (see note)
- 350g potato gnocchi
- 1 tablespoon fresh thyme leaves
- 1/2 cup (40g) coarsely grated parmesan
Method
- Step 1Heat oil in a large heavy-based pan over medium-low heat. Add onion and garlic and cook for 5 minutes or until soft. Add beef, celery and carrot, increase heat to high and cook, stirring, for 10 minutes or until beef browns. Stir in tomato paste and cook for 1 minute. Add wine, bring to the boil, then reduce heat to medium and simmer for 3-5 minutes until liquid has almost evaporated. Add passata and 1/2 cup (125ml) hot water. Simmer over medium-low heat for 15-20 minutes until the sauce has thickened. Season to taste.
- Step 2Meanwhile, preheat oven to 200°C. Cook gnocchi according to packet instructions. Drain. Divide sauce among six 1 3/4-cup (435ml) capacity oval pie dishes. Top with gnocchi (in a single layer), scatter with thyme and parmesan, then bake for 12-15 minutes until golden.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1687 kj
Energy
18g
Fat Total
7g
Saturated Fat
5g
Fibre
25g
Protein
70mg
Cholesterol
498.11mg
Sodium
8g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Available from supermarkets.
- Author: Kate Tait
- Image credit: Mark Roper
- Publication: Taste.com.au
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