Herby beef pie
Ready in around 20 mins
- Energy: 2016kj (481Kcal)
- Protein: 47g
- Carbohydrate: 43g
- Fat: 26g
- Contains: Milk
Preheat the oven on grill setting to 220°C.
1. TO PREPARE THE MASH TOPPING:
Heat 1-2 tbsp of butter in a pot over a medium heat and once melted add the steamed potatoes and pumpkin, wholegrain mustard cream and 1 tbsp of water. Heat for 2-3 mins and then using a wooden spoon or potato masher vigorously stir the mixture until it is smooth and cook for another 2-3 mins to heat right through. Cover with a lid to keep warm while preparing mince.
2. To cook the beef pie:
Heat 1/2 tbsp of olive oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the beef mince and brown, breaking up the mince with a spatula or wooden spoon. Brown for 2-3 mins then stir in the tomato sauce. Bring up to a simmer and cook for 4-5 mins to heat right through.
3. To finish making the pie:
Spoon beef mixture into an oven proof dish. Top with wholegrain mustard pumpkin and potato smash and sprinkle over GF cheesy crumb. Place under the grill for 1-2 mins until cheese is melted and bubbling.
4. To cook the silverbeet:
Heat 1 tbsp of butter in a non-stick frying pan over a medium heat. Cut the stalks off the silverbeet and then cut them into ½ cm strips. Finely slice the leaves into ½ cm strips as well. Add the stalks to the pan and saute for 2 mins then stir in the leaves and cook for another 3-5 mins until soft and tender.
Using a fish slice crefully lift the beef pie onto a plate. Serve silverbeet on the side.
- 1 pack of beef mince
- 1 pack of steamed potato and pumpkin
- 1 pot of wholegrain mustard cream
- 1 pot of herby tomato ragu
- 1 pot of GF cheesy crumb
- 1 bag of silverbeet