Equipment
- 1 Steamer pot
- 1 Baking dish
- 1 Large frypan
Ingredients
- oil spray
Filling
- 4 cloves garlic
- 1 brown onion
- 1 carrot
- 1 tbsp / 15 ml olive oil
- 500 g lamb mince or beef mince
- 2 tbsp / 26 g flour or gluten-free flour
- 400 g crushed tomatoes
- ¼ cup / 70 g tomato paste
- 1 tbsp / 15 ml Worcestershire sauce
- ½ cup / 125 ml beef stock
- 1 cup / 140 g frozen peas
- 1 cup / 150 g frozen corn
Pie
- 8 sheets / 192 g flaky puff pastry sheets optional - omit for healthier version
Mash
- 600 g potatoes
- 1 tbsp chives fresh or dried
- ½ cup / 125 g sour cream
Greens
- 1 cup / 60 g frozen beans
Instructions
Before you start
- Preheat the oven to 180 °C fan bake. Bring a large steamer pot of hot tap water to a boil. Spray a baking dish with oil spray.
Start filling
- Peel and mince 4 cloves garlic. Peel and finely slice 1 brown onion. Peel and finely dice or grate 1 carrot. Heat 1 tbsp olive oil in a large frypan on medium heat. Add the garlic, onion and carrot and cook for 2-3 minutes, until softened. Add 500 g lamb mince and cook a further 3-4 minutes, until the lamb is lightly browned.
Finish filling
- Then add 2 tbsp flour, 400 g crushed tomatoes, ¼ cup tomato paste, 1 tbsp Worcestershire sauce, ½ cup beef stock, 1 cup frozen peas, and 1 cup frozen corn and season with salt and pepper. Reduce heat to low and simmer for 5-8 minutes, until the sauce is reduced.
Cook pie
- Line the prepared baking dish with 8 sheets flaky puff pastry sheets (if using) to cover the base and sides. Transfer the filling to the prepared baking dish, and bake in the oven for 5-8 minutes, or until the pastry is golden and crispy.
Make mash
- Meanwhile, peel and finely dice 600 g potatoes. Add the potatoes to the steamer pot of boiling water and cook for 10-12 minutes, or until tender. Transfer the potatoes to a bowl and reserve the steamer pot with the water. Finely slice 1 tbsp chives (if using fresh). Add ½ cup sour cream and chives to the potatoes and mash until smooth. Season to taste with salt and pepper.
Cook greens
- Bring the steamer pot of water back to a boil, and top up the water if needed. Add 1 cup frozen beans and cook for 3-4 mins, until tender.
To serve
- Divide the lamb and veggie pie between plates and serve with the sour cream and chive mash and greens on the side.
Nutrition
Calories: 760kcal | Carbohydrates: 72g | Protein: 39g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 7966mg | Potassium: 1675mg | Fiber: 11g | Sugar: 18g | Calcium: 159mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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