Everyone loves mince and mash, so make a minced beef pie to give it a health boost with extra veg in the meat and potato layer. Cook up lots of mince so you’ve plenty for tomorrow’s meal too.

SERVES 6  (+ mince for 4) PREP 10 MINS COOK 1 HOUR 10 MINS

2 x 500g packs lean minced beef

2 onions, chopped

2 garlic cloves, crushed

4 carrots, chopped

1 leek, sliced

6tbsp Worcestershire sauce

2 beef stock pots

4tbsp intense sundried tomato paste

125g mushrooms, sliced

2tbsp thickening granules


For the topping:

1 kg potatoes, quartered

500g parsnips, halved

100ml milk

50g butter

1 Fry mince and onions for 15 mins, breaking up. Add garlic, carrots, leeks, Worcestershire sauce.

2 Stir 900ml boiling water into stock pots, add to pan with tomato paste and mushrooms. Simmer for 30 mins.

3 Boil potatoes for 10 mins, add parsnips and cook for 10 more mins. Heat oven to 220C, Gas 7.

4 Drain potatoes and parsnips when tender, return to pan. Add milk and butter and mash together until smooth.

5 Add thickening granules to mince, spoon half the meat into a large ovenproof dish and top with the mash. Bake for 25 mins until piping hot and golden. Serve with a sprig of thyme.

Per serving:  484 calories, 18g fat, (9g saturated fat) 52g carbs



Boil 350g pappardelle pasta for 10 mins. Put a 400g can tomatoes into a pan with 190g jar roasted red pepper pesto, Warm through with the remaining mince mixture. Stir into drained pasta with several basil leaves.