A quick and easy pie loaded with vegetables the whole family will enjoy.
A mince resource card and the recipe can be downloaded here.
Or you can order a pad of 20 A4 double sided flyers from the Health Promotion Agency.
4 medium mashing potatoes, peeled and sliced
½ cup reduced fat milk
1 Tbsp canola oil
1 onion, peeled and finely sliced
2 carrots, finely sliced or grated
500g beef mince
1 cup mushrooms, finely sliced
2 courgettes, finely sliced or grated
400g can tomatoes, chopped
2 Tbsp tomato sauce
½ cup water
¼ cup cheese, grated (optional)
1 Tbsp chopped fresh parsley
Half fill a saucepan with water, add potatoes, bring to the boil, reduce heat and simmer until the potatoes are tender when pierced with a sharp knife.
Drain and mash the potatoes with the milk. Keep warm.
Heat a saucepan, add the oil, onion and carrots and cook for 5-10 minutes. Add the mince and stir fry until brown.
Add mushrooms, courgettes, tomatoes, water and tomato sauce and simmer for 20-30 minutes, adding more water if the mixture becomes dry.
Preheat the oven to 200ºC.
Place the mince mixture in a baking dish.
Spread the potato over the top and sprinkle with grated cheese.
Place in preheated oven and bake for 20-30 minutes or until the potato is steaming hot and golden brown.
Remove from the oven and serve sprinkled with parsley.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||6.2g|