These classic bakery favourites will never go astray with hungry young ‘uns around!
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 1 garlic clove, crushed
- 500g lamb mince
- 1 carrot, peeled, finely chopped
- 2 celery stalks, finely chopped
- 1 Massel beef style stock cube, crumbled
- 1/4 cup no-added-salt tomato paste
- 400g can no-added-salt crushed tomatoes
- 1kg golden delight potatoes, peeled, chopped
- 1/2 cup reduced-fat milk
- 3 sheets frozen reduced-fat shortcrust pastry, partially thawed
- Olive oil cooking spray
Method
- Step 1Heat oil in a frying pan over high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned.
- Step 2Add carrot and celery. Cook, stirring, for 3 minutes or until carrot starts to brown. Add stock cube and tomato paste. Stir to combine. Add tomato. Season with pepper. Reduce heat to low. Simmer, covered, for 30 minutes or until vegetables are tender. Cool.
- Step 3Preheat oven to 190°C/170°C fan-forced. Cook potato in a saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to pan over low heat. Add milk. Mash until smooth.
- Step 4Grease six 7.5cm (base) pie tins. Cut each pastry sheet in half diagonally to form 6 triangles. Line prepared tins with pastry. Trim excess. Spoon mince mixture into pastry cases. Top with mashed potato. Place tins on a baking tray. Spray tops with oil.
- Step 5Bake for 30 minutes or until pastry is cooked and topping golden. Stand for 3 minutes. Serve.
Nutrition
2456 kj
Energy
23.1g
Fat Total
9g
Saturated Fat
6.5g
Fibre
26.9g
Protein
78mg
Cholesterol
762mg
Sodium
64g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You could add 1/3 cup frozen peas to mince mixture at the end of step 2.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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