This healthy, warming pie tastes even better when made using local produce
Ingredients
- 400 g14 oz lean minced beef
- 1 onion, chopped
- 2 carrots, peeled and diced
- 1 tbsp flour
- 1 tbsp tomato purée
- 1 tbsp thyme, roughly chopped
- 1 pinch of black pepper
- 400 ml14 fl oz beef stock
- 550 g19½ oz potatoes, peeled and cut into chunks
- 1 tsp low-fat olive spread
- 150 ml5¼ fl oz semi-skimmed milk
- 25 g1 oz cheddar cheese, grated
- 1 slice of wholegrain bread blended into breadcrumbs
Nutritional Info
470
Calories
5.9g
Saturates
13.2g
Fat
6.8g
Sugar
1.6g
Salt
Method: How to make Cumberland pie
In a non-stick pan dry-fry the lean minced beef with onion and carrots until the mince is browned. Stir in flour, tomato purée, thyme and seasoning.
Add stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft.
Meanwhile, in a large pan, bring potatoes to the boil and cook for 20 minutes or until soft. Once cooked, drain and mash with spread, milk and season with pepper.
Transfer the mince into an ovenproof dish and spoon mash over the top. Sprinkle with cheese and breadcrumbs.
Cook in a pre-heated oven for 25-30 minutes until golden brown.
