This is a really quick, easy and yummy dish that can be whipped up in no time at all and will please even the fussiest of eaters. And with a decent amount of lean meat and healthy and fresh vegetables in there, you can even hide the fact it is healthy from the children (or big children!) who decide they don’t want any green stuff.
• Low-calorie cooking
• 1 large onion, finely chopped
• 1 celery stick, thinly sliced
• 500g lean beef mince (5% fat or less)
•1 tsp smoked paprika
• ½ tsp dried red chilli flakes
• 2 garlic cloves, finely chopped
• 500g passata with basil
• 300ml beef stock
• 200g baked beans
• 220g can red kidney, drained and rinsed
• 200g can sweetcorn kernels, drained
• 200g peas
• 2 level tsp cornflour mixed with 1 tbsp cold water
• Salt and freshly ground black pepper
• 950g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
• 2 medium eggs, beaten
• ½ tsp dried parsley
1. Start off with spraying a frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the onion, celery and mince for 6-8 minutes. Add the paprika, chilli flakes and garlic according to your tastes and fry for a further 3 minutes
2. Stir in the passata and stock and bring to a gentle simmer. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally. Add the beans, sweetcorn, kernels peas and cornflour mixture, season and simmer for 10 minutes, stirring as it all thickens up nicely.
3. Meanwhile, preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes for 15-20 minutes. Drain, return to the pan, then mash with the beaten egg and season.
4. Spoon the mince mixture into a pie dish and top with mash. Spray with low-calorie cooking spray and garnish with the dried parsley. Bake for 25 minutes, or until golden. Divide the pie between 4 plates.
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