Posted by This recipe is gluten free, dairy free, vegetarian, paleo, Whole30, Slimming World and Weight Watchers friendly
Extra Easy – syn free per serving
Original/SP – syn free per serving (use cauliflower or swede for mash topping and omit peas)
Green/Vegetarian – replace beef with lentils
WW Smart Points – 8
Paleo/Whole30 – omit peas and worcestershire sauce
Duration:
yield: 4
prep time: 10 MINUTES
cook time: 1 HOUR
total time: 1 HOUR 10 MINUTES
Ingredients
- 450g (1lb) of extra lean ground beef
- 2 carrots, chopped
- 1 large onion, chopped
- 2 cloves of garlic, crushed
- ½ cup (120mls) of frozen peas
- 3 cups (720ml) of beef or vegetable stock
- 2-3 tablespoons of tomato paste
- 1 tablespoon of marmite (optional)
- splash of balsamic vinegar
- splash of Worcestershire sauce
- Fresh Thyme and Rosemary
- Salt and black pepper
- Spray oil
For the topping:
- 700g (24.5oz) of white potatoes, cubed
- 500g (17.5oz) of sweet potato, cubed (or you can use just white or just sweet potato)
- Chicken or vegetable stock
- salt and black pepper
- 2 eggs
Instructions
- Spray a large frying pan over a medium high heat with spray oil, add the onion and garlic to the pan and cook until softened. Add the carrot and cook for a further 3-4 mins.
- Add in the ground beef, fresh thyme and rosemary and cook until browned, breaking up any big lumps with the back of a wooden spoon.
- Add the stock, tomato paste, marmite, Worcestershire sauce and balsamic vinegar and bring to the boil, reduce heat and allow to simmer for approx 20mins until sauce thickens.
- Set aside and allow to cool completely (I find this works better to layer the potatoes on top)
- Preheat oven to 200c/400f (gas mark 6)
- Add the sweet and white potato to a pan and just about cover with chicken stock, bring to a boil and cover and simmer till fork tender.
- Drain the water from the potatoes and season to taste with salt and black pepper, add the eggs and mash until smooth.
- Add the ½ cup of frozen peas into the meat mixture, and transfer it all to a oven proof dish.
- Top with the mashed white and sweet potato and roughly smooth over with a fork. Spray over the top with some spray oil.
- Bake in the oven for approx 30 mins, until the mash is slightly golden on top. You can then brown the top under a grill for an additional few mins to make the top more golden if you prefer.
- Serve with your choice of side and Enjoy!!!
- Optional: top the potatoes with some cheese to make a yummy cheese crust.
Nutrition Information
Amount Per Serving Calories:308.7 Total Fat: 4.7g Saturated Fat: 1.7g Cholesterol: 105.3mg Sodium: 409.8mg Carbohydrates: 37.5g Fiber: 6.6g Sugar: 3.8g Protein: 24.3g
