Beef and potato pie

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 medium or 220g

• Carrots

  Raw

  1 medium or 61g

• Celery

  Raw

  100g

• Garlic

  Raw

  2 clove or 6g

• Beef stock

  Soup, home-prepared

  ½ cup or 120g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Rosemary

  Fresh

  1 tbsp or 2g

• Parsley

  Raw

  2 tbsp or 8g

• Sweet potato

  Raw, unprepared

  200g

• Pumpkin

  Raw

  300g

• Beef, grass-fed

  Ground, raw

  800g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Preheat oven to 180°C (350°F).
3. In a bowl, roughly mash sweet potatoes and pumpkin with a fork. Season to taste.
4. Spoon pie filling into a 1-litre capacity ovenproof casserole dish or 4 individual dishes. Top with mash, then bake for 20 minutes. Serve with a mixed-leaf salad.
5. Coat mince with half the oil. In a hot pan, brown mince in small batches. Set aside. Heat the remaining oil in a large saucepan over medium heat. Add onion, carrot, celery and garlic and cook for 4 minutes, or until soft. Dissolve stock cube in water, then add to pan with cooked mince along with vegetables, flour, wine, tomato and herbs. Bring to a boil, then simmer for 25 minutes.