Hearty beef pies topped with cheesy cauliflower mash
Make one big family-sized pie or individual portions
Serves
4
Prep Time
35 mins
Cook Time
20 mins
This hearty pie packs all of the flavour and plenty of veggies to leave you feeling satisfied and nourished, especially on a chilly evening.
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ShareIngredients
400g Quality Mark beef mince
1 Tbsp olive oil
1 onion
chopped2 garlic cloves
crushed1 carrots
large1 can chopped tomatoes
400g can lentils
1/2 cup beef stocki
1 tsp dried oregano
1 tsp balsamic vinegar
4 cups silverbeet
shreddedsalt and pepper
to taste
400g cauliflower
roughly chopped1 medium kūmara
peeled1/2 cup grated tasty cheddar cheese
grated
Method
Preheat the oven to 180°C.
Heat the oil in a large frying pan over a medium heat. Add the onion, garlic and carrot and cook for 5 minutes to soften.
Add the mince, breaking it up as it cooks for 10 minutes until lightly browned.
Stir through the tomatoes, lentils, oregano, vinegar and stock, bringing to a simmer for 8-10 minutes until well combined and thickened slightly.
Stir through the silverbeet, allowing it to wilt. Remove the pan from the heat and season with salt and pepper to taste.
Spoon into an oven-proof baking dish to make one large pie or four large ramekins for individual portions.
For the topping, boil the cauliflower and kūmara together in salted water until soft. Drain off the water and mash roughly with a fork.
Stir through half of the cheese and carefully spoon the mash on top of the beef filling, spreading it out evenly.
Sprinkle the remaining cheese over the top and place into the oven for 15-20 minutes or until golden and hot through.
While frying the mince, use a fork or whisk to break it up into even pieces.
As a cheaper option, a mashed potato topping is equally as delicious.
Nutrition Information per Serving (596g)
This nutrition analysis is based on 4 serves.
