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Potato Topped Savoury Mince Pie

Serves: 4  |  Prep Time: 15 mins  |  Cooking Time: 75 mins

Ingredients 

  • 1 tsp extra virgin olive oil (5 mls)
  • 1 brown onion, finely diced (100 grams)
  • 500 grams lean beef mince
  • 1 cloves garlic, crushed (3 grams)
  • 1 small zucchini, finely diced (110 grams)
  • 1 medium carrot, finely diced (70 grams)
  • 400 grams tinned tomatoes
  • Salt
  • Pepper
  • 3 medium potatoes, thinly sliced (360 grams)
  • 1 cup reduced-fat-cheddar cheese, grated (120 grams)
  • 2 spring onion, finely sliced (30 grams)
  • 1 tbsp butter, melted (16 grams)

Method 

  • Heat olive oil in a saucepan over a medium heat. Add the onion and saute for a minute or two, until translucent. Add the mince and brown, breaking up any lumps with a wooden spoon.
  • Add the garlic, zucchini and carrot to a pan over medium heat & stir to combine.
  • Add the tinned tomatoes and break up with a wooden spoon. Season with salt and pepper.
  • Bring to the boil, then reduce to a simmer. Cover with a lid and simmer for 30 minutes.
  • To prepare the potato topped pie, preheat oven to 180C
  • Place the savoury mince in an ovenproof baking dish.
  • Top the mince with a layer of potato slices, brush with melted butter and sprinkle with spring onions and cheese.
  • Bake in the oven for 30-40minutes or until potato is tender and cheese is golden and bubbling.
  • Divide between plates and serve.
  • NOTE: Leftover mince can be stored in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. 

440 Calories per serve. 

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