Beef & Potato Pies with Peas

Ingredients

1 tbs vegetable oil
1 large brown onion, halved, finely chopped
500g lean beef mince
125ml (1/2 cup) tomato sauce
60ml (1/4 cup) Worcestershire sauce
560ml (21/4 cups) boiling water
1 X 115g pkt instant mashed potato with onion (Continental brand)
25g reduced-fat dairy spread (Devondale brand)
300g (2 cups) frozen baby peas, thawed

 

read on below advertisement

Method

1. Preheat oven to 220°C. Heat oil in a frying pan over medium-high heat. Add onion and cook, stirring, for 2 minutes. Add mince and cook, stirring to break up lumps, for 3 minutes or until it changes colour. Add tomato sauce, Worcestershire and 60ml (1/4 cup) of the water and cook for 5 minutes or until sauce thickens. Divide among four 300ml ovenproof dishes.

2. Place instant mashed potato and half the dairy spread in a bowl. Pour in remaining boiling water and stir until mixture thickens. Spread over mince. Bake for 10 minutes.

3. Cook peas in a saucepan of boiling water for 4 minutes. Drain. Return to pan with remaining dairy spread and lightly mash. To serve, spoon mashed peas over the top of each pie.

Nutritional information per serve: 34g protein, 18g fat (6g saturated fat), 40g carb, 10g dietary fibre, 1910kJ (455 Cals).