INGREDIENTS:
- 400g 5% fat beef mince
- 350g potatoes
- 1 onion
- 2 carrots
- 150g frozen peas
- 200ml beef stock
- 2 tbsp tomato puree
- 2 tsp Worcestershire sauce
- spray oil
INSTRUCTIONS
1. Chop the onion into small chunks and peel and slice the carrots around 1 cm thick.
2. Heat some spray oil in a large saucepan and soften the onion on medium heat. Add the sliced carrots and leave to slightly soften for a couple of minutes.
3. Add the mince to the pan and cook until browned.
4. Stir through the tomato puree and the Worcestershire sauce.
5. Add the beef stock, bring to the boil and turn the heat down to simmer for 10 mins. Add the peas with 2 mins to go.
6. Slice the potatoes into rounds no more than 1.5 cm thick, leaving the skin on. Stab each slice in the centre with a sharp knife. This helps them to cook through more quickly.
7. Tip the mince mixture into a large casserole dish and lay the sliced potatoes on top, each one slightly covering the one before.
8. Spray the tops of the potatoes with spray oil.
9. Put any leftover potato rounds onto a baking tray and spray with spray oil.
10. Put the casserole dish and the baking tray into the oven at 200 degrees (180 fan, gas mark 4) for 30 minutes or until the potatoes are browned and cooked through.
NOTES:
If the potatoes aren’t browning, pop under the grill for 5 minutes to finish them off. Serve with broccoli or other green veg.
calories
330
fat (grams)
6
sat. fat (grams)
2
carbs (grams)
36
protein (grams)
37
sugar (grams)
7
Fibre (in grams)
6
