Potato-topped beef and mushroom pie
Potato-topped beef and mushroom pie
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
- Olive or canola oil spray
- 2 onions, peeled and diced
- 2 carrots, peeled and finely chopped
- 2 cloves garlic, crushed
- 1 kg potatoes, peeled and chopped into 2cm cubes
- 400g lean beef mince
- 1 tbs plain flour
- Pepper
- 400g mushrooms, sliced
- 2 tbs fresh thyme leaves or 1 teaspoon mixed dried herbs
- 250ml salt-reduced beef or chicken stock
- 100ml reduced-fat milk
- 1 cup reduced-fat cheddar cheese, grated
Method
1. Spray a large non-stick saucepan with oil and place on medium to high heat.
2. Cook onion and carrot for 3 minutes, stirring occasionally; add garlic and stir 1 minute.
3. Fill a large saucepan with water, add potatoes and place over high heat. Bring to the boil and simmer for 10 minutes until soft.
4. Add mince to onion mixture and brown for 5 minutes, stirring to break up lumps.
5. Sprinkle over flour, season with pepper and stir well; mix in mushrooms, thyme and add stock.
6. Reduce heat to medium; simmer covered for 15 minutes, or longer if time permits, stirring occasionally until thickened slightly.
7. Drain cooked potatoes and mash with milk until smooth.
8. Divide meat mixture between 4 small 1½ -cup capacity overproof bowls. Spread mash evenly over mince to the edge of each dish. Sprinkle with cheese and place under a preheated grill for 5 minutes or until browned lightly.
Nutritional information per serving
ENERGY – 2783 kJ or 655 calories. PROTEIN – 41g. FAT, TOTAL – 30g. FAT, SATURATED – 9g. CARBOHYDRATE - 41g (SUGARS – 12g). SODIUM 607mg. FIBRE 11g.
Adapted with permission from LiveLighter. LiveLighter® State of Western Australia 2023: www.livelighter.com.au