Beef, mushroom and red wine pies with garlic mash
1 tablespoon olive oil
1 medium onion, roughly diced
2 cups sliced button mushrooms,
500g lean beef mince
165g pouch liquid gravy
1/4 cup red wine
cracked black pepper
4 medium potatoes, peeled, quartered
4 cups cauliflower florets
3 tablespoons trim milk
2 teaspoons crushed garlic
2 tablespoons chopped chives
4 cups broccoli florets, steamed, to serve
Total fat 9g
Saturated fat 3g
Dietary fibre 9g
1 Preheat oven to 200°C. Heat oil in a non-stick frying pan and set over medium heat. Cook onion and mushrooms for 4 minutes, or until softened. Add beef mince, cook, stirring, for 3 minutes, or until browned all over.
2 Add gravy and wine to pan. Season with pepper and bring to the boil. Boil for 2 minutes to cook off the alcohol in the wine and then divide beef mixture among four 2 cup-capacity ramekins.
3 Meanwhile steam, microwave or boil potatoes and cauliflower for 5—10 minutes, or until tender. Mash, then stir through the milk, garlic and chives.
4 Top ramekins with mash and place on baking tray in oven for 5 minutes until lightly browned. Serve with steamed broccoli.
Make it gluten free: Check gravy is gluten free.
Steamed broccoli: Boil a few centimetres of water in pot with steamer. Add broccoli to steamer and cook, covered, over a medium heat until just tender.
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