Healthy meat and mushroom and pies

Recipe from: 22 February 2012

Ingredients 17
Servings 6
Time 00:20

Ingredients

  • 5
    ml
    olive oil
  • 1/2
    tsp
    thyme leaves -fresh or dry
  • 1
    medium onion- chopped
  • 6
    Portobello mushrooms
  • butter-to fry the mushrooms
  • 400
    g
    topside mince
  • 5
    ml
    chilli powder
  • 4
    tomatoes- chopped
  • 40
    g
    tomato puree
  • 5
    ml
    brown sugar
  • 1
    tin butter beans- drained
  • 100
    ml
    low-fat milk
  • 1
    egg
  • 60
    ml
    water
  • 250
    ml
    cake flour
  • 10
    ml
    baking powder
  • salt and pepper to taste
 

Method

00:50
 
Preheat oven to 180°C.

Heat a pan with a knob of butter and fry the mushrooms. Place a mushroom at the bottom of each individual pot pie.

Heat the oil and saute' the onions until soft. Add the meat, thyme and chilli powder and brown the meat. Add the tomatoes, tomato puree and the brown sugar and just enough water to cover and make a rich sauce. Simmer for 10 – 15 minutes.
Season to taste.

For the topping: mash the butterbeans and blend together with milk water and egg, or process in a food processor.

Sieve the flour, baking powder and salt onto the beans. Mix well. Pour the meat atop each mushroom and spread the pie topping over the meat with a spoon.

Bake for 20-25 minutes.

Serve hot with roasted veggies or a large salad.


Reprinted with permission of  Daily Dose of Fresh. To visit  Daily Dose of Fresh 's blog, click here.


 

 

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