J.D
Silver Member
Syn free on extra easy if not using cheese. I used 15g on top and synned it as 3.
11oz/312g potatoes, peeled and cubed
a handful of fresh parsley, chopped
salt and freshly ground pepper
1 onion, finely chopped
1 garlic cloves, crushed
1 celery stalk, finely
1 carrot, chopped
7oz/198g extra lean minced beef
200g can of chopped tomatoes
1/4pint/142ml beef stock
1tbspn beef bovril
1tsp dried oregano
1 egg, beaten
1.Boil the potatoes in a pan until tender, drain, return to the pan and mash until smooth, season and set aside.
2. Meanwhile, heat a non stick frying pan over a high heat. Add the onion, garlic, celery and carrot and beef and fry for 6-8 minutes.
Stir in the tomatoes, beef stock, bovril and the oregano. Bring to the boil, reduce the heat to low and cook for 25-30 minutes, stirring often.
While the pie filling is cooking, preheat the oven to 200 degrees/gas mark 6.
3. Transfer the pie filling to a small oven proof dish and top with the mash, comb the mash with a fork and brush with the beaten egg. Bake for 25-30 minutes until lightly brown.
I didn't use carrots, celery or parsley and subbed the oregano for mixed herbs as I have ran out if oregano.
Made 3 little pies for me
they were nice! My kids loved them too.
I had seperate carrots and green beans
11oz/312g potatoes, peeled and cubed
a handful of fresh parsley, chopped
salt and freshly ground pepper
1 onion, finely chopped
1 garlic cloves, crushed
1 celery stalk, finely
1 carrot, chopped
7oz/198g extra lean minced beef
200g can of chopped tomatoes
1/4pint/142ml beef stock
1tbspn beef bovril
1tsp dried oregano
1 egg, beaten
1.Boil the potatoes in a pan until tender, drain, return to the pan and mash until smooth, season and set aside.
2. Meanwhile, heat a non stick frying pan over a high heat. Add the onion, garlic, celery and carrot and beef and fry for 6-8 minutes.
Stir in the tomatoes, beef stock, bovril and the oregano. Bring to the boil, reduce the heat to low and cook for 25-30 minutes, stirring often.
While the pie filling is cooking, preheat the oven to 200 degrees/gas mark 6.
3. Transfer the pie filling to a small oven proof dish and top with the mash, comb the mash with a fork and brush with the beaten egg. Bake for 25-30 minutes until lightly brown.
I didn't use carrots, celery or parsley and subbed the oregano for mixed herbs as I have ran out if oregano.
Made 3 little pies for me
they were nice! My kids loved them too. I had seperate carrots and green beans
