- 1 onions
- 3 cloves garlic
- 1 carrots
- 1 zucchini (medium sized)
- 2 tomatoes
- potatoes (6 app. medium sized, eg King Edward, not new potatoes)
- 2 sweet potatoes (orange fleshed)
- worchestershire (a splash of)
- 1 tablespoon tomato purée
- Chop the onion finely and soften them on a low heat in a little bit of olive oil (not the extra virgin kind).
- When the onion is soft, turn up the heat and add the mince. Fry until gently browned.
- Give it a splash of Worcestershire sauce and a table spoon of tomato puree, finely chop the garlic and add to your pan.
- At this point I prefer to add a cup of water, put a lid on and simmer gently in the oven for about 1 1/2 hours, but if you are short of time just go ahead to the next step.
- Chop the carrot, the tomatoes and the courgette into chunks.
- Add the vegetables to the mince and season with dried oregano, salt and pepper to taste, and a small pinch of sugar (makes all the flavours come together better, trust me. Cook for a further 20 min.
- For the mash, just boil the potatoes and the sweet potatoes for app. 25 min, or until soft enough for mashing.
- Add a knob of of butter , and if needed a splash of milk. The sweet potato will often make the mash loose enough.
- Season with salt and pepper.
- Assemble the the pie by putting the mince in the bottom of an oven proof dish and top with the mash. For a golden glistening finish, brush with a beaten egg.
- Cook in a pre-heated oven 225C for about 30 min, or 20 min if you slow-cooked the mince earlier.
- Scatter a hand full of parsley over the finished pie.
- Serve with a fresh green salad.
PER SERVING *
|Calories130Calories from Fat┅|
|% DAILY VALUE*|
|Calories from Fat┅|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.