My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.
Mince and Vegetable Potato Pie
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
Ingredients
Scale
- 4 potatoes, peeled and cubed
- 25g butter
- 1/4 cup milk
- 1/2 teaspoon salt
- 1 teaspoon vegetable oil
- 1 brown onions, finely chopped
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 zucchini, finely diced
- 1kg lean beef mince
- ½ cup tomato paste
- ¼ cup plain flour
- 1 cup beef stock
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Salt and Pepper, to season
- 1/2–3/4 cup tasty cheese, grated
Instructions
- Preheat oven to 180°C, fan forced.
- Boil potatoes in a large saucepan of water until tender.
- Drain potatoes and mash with butter, milk and salt.
- Meanwhile, heat oil in a large frypan over medium-high heat, add onion, zucchini, celery and carrot. Saute for 5 minutes or until onions are transparent.
- Add the mince, breaking up any lumps, cooking for a further 8 minutes or until browned.
- Add tomato paste, mix and stir through for a minute.
- Sprinkle the flour over the meat mixture and stir to combine for one minute.
- Pour stock into frypan, bring to the boil and simmer until sauce thickens.
- Stir through corn and peas, cook for a further 2 minutes, season with salt and pepper.
- Place meat mixture into a large casserole dish.
- Spoon heaped piles of mash potato over the top of mince, spread to cover casserole dish, top with cheese.
- Bake in oven for 30-40 minutes or until golden
Nutrition
- Serving Size: 6
- Calories: 597
- Sugar: 8g
- Sodium: 526mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 125mg
