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
TURN THE
LEFTOVERS INTO…..
PEPPER PESTO PASTA
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.