Homemade takeaways
Makeover mince ’n’ cheese pie
Serves: 4
Time to make: 40 mins
( Hands-on time: 20 mins )
Total cost: $ 17.12 / $ 4.28 per serve
Time to make: 40 mins
( Hands-on time: 20 mins )
Total cost: $ 17.12 / $ 4.28 per serve
(at time of publication)
spray oil
2 wholemeal tortillas
1 tablespoon olive oil
1 large onion, finely diced
2 cloves garlic, crushed
1 carrot, cubed
1 stalk celery, sliced
400g beef mince
1 cup mushrooms, sliced
½ cup peas
1 handful fresh parsley, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon Dijon mustard
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon cornflour
1 cup salt-reduced beef stock
80g reduced-fat cheddar cheese, cubed
3 sheets filo pastry
Instructions
1 Preheat oven to 180°C. Spray a 24cm pie dish with oil and line with tortillas.
2 In a large frying pan, heat oil over medium. Add onion and garlic and fry until soft. Remove from pan and set aside.
3 To the same pan, add mince. Brown, stirring often. Put onion mix back in pan, along with mushrooms, peas and herbs. Continue to cook until just starting to colour.
4 Add mustard, tomato paste, Worcestershire sauce and season with black pepper to taste.
5 Add cornflour to stock and mix until dissolved. Pour this into the pan and stir into mince. Allow to simmer for 2-3 minutes. When the mixture has reduced but is still a little sloppy, pour into prepared pie dish. Dot cheese cubes through the mix.
- Servings : 4
- Ingredient : Beef, Carrots, Celery, Cheese, Cornflour, Filo pastry, Garlic - fresh, Mushrooms, Mustard, Oil, oil spray, Onions - brown, white, Parsley, Peas, Rosemary, Stock, Tomato paste, Tortillas, Worcestershire sauce
HFG tip
What we did
- We ditched the traditional pastry and used tortillas and filo pastry instead, and we used a reduced-fat cheddar (Noble), overall slashing 16g sat fat per serve. This is despite using a third more cheese in our recipe.
- We upped the veges in our pies by slightly reducing the meat and adding mushrooms and other veges.
- We reduced the sodium by nearly 40 per cent by not adding salt, using reduced-salt stock and not using flaky pastry. Our sauces, herbs and veges add plenty of flavour.
| Classic | HFG Makeover | |
|---|---|---|
| 3100kj | 1750kj | 44% fewer kJ |
| 23g | 7g | 70% less fat |
| 1260mg | 780mg | 38% less sodium |
| 200mg | 270mg | 35% more calcium |
Photographer: Melanie Jenkins
Ready to put your health first?
Subscribe here
Subscribe here
© Healthy Life Media LimitedAll rights reservedReproduction without permission prohibited
www.healthyfood.co.nz
www.healthyfood.co.nz
About Chef
