Serves: 8
Ingredients
Filling
Garlic and onion flavoured olive oil
1 kg lean mince meat
2x large portobello mushrooms **For FODMAP friendly swap in 2x zucchini or appropriate amount of peas and corn
3x carrots, diced
4x stalks of celery, diced
2x tbsp Worcester Sauce
0.5 chicken stock cube
0.5 cup tomato paste
Tsp cumin
0.25 cup water
Topping
8x small potatoes, halved (keep skin on)
400g sweet potato, sliced and halved (keep skin on)
One egg
Splash of milk
Tasty Cheese
Breadcrumbs
Salt and pepper to taste
Fresh Rosemary
Optional Adds
Side salad for veggie lovers or to make the meal go further
Some trusty Australian tomato sauce
Method
Add potato and sweet potato to boiling water and cook for approx. ten-fifteen minutes until soft
Add olive oil and cumin to a pot and cook for 2 mins on medium heat
Add veggies and cook for 4-5 minutes (should still be pretty crunchy, remember they will be baked in the pie so you donāt want them mushy!)
Add in mince and cook until lightly brown
Add Worcester sauce, stock, water and tomato paste and mix evenly through for a couple of minutes
Drain water from potatoes
Mash potatoes
Crack an egg in to aerate and mix in a dash of milk, season with salt and pepper
Add meat and veggie mixture to bottom of deep pyrex dish and top with potato mixture
Sprinkle top with generous amount of tasty cheese, rosemary and about one tablespoon of breadcrumbs
Bake for 25 minutes on 180 degrees then turn oven to grill and grill for last 3-5 minutes to turn golden and crunchy on top.
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