Classic Beef Mince Potato Topped Pie
with Sesame Seeds & Radish Salad
- Sesame
- Soy
- May contain traces of allergens
Ingredients
2
Garlic
1 sachet
Herb & Mushroom Seasoning
1 sachet
Vegetable Stock Powder
1
Tomato
250 g
Beef Mince
1 packet
Tomato Paste
1 packet
Mixed Salad Leaves
3 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
1
Leek
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
Nutrition Values
Cooking Steps
• Preheat grill to high. Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the plant-based butter and plant-based milk to the potato and season with salt. Mash until smooth. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop garlic and carrot. Thinly slice leek. Roughly chop tomato.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook beef mince, carrot and leek, stirring, until softened, 6-7 minutes. • Add garlic, herb & mushroom seasoning and tomato paste, and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add vegetable stock powder, the brown sugar and water, and simmer until slightly thickened, 2-3 minutes. Season with pepper.
-------------------------------------------CCM TEXT-------------------------------------- • Transfer beef filling to the baking dish. Spread evenly with mashed potato. • Sprinkle over sesame seeds, drizzle with olive oil and grill pie until golden, 8-10 minutes.
• Meanwhile, combine tomato, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide classic beef mince potato topped pie between plates. • Serve with tomato salad. Enjoy!
