Healthy meat and mushroom and pies

6 servings Prep: 20 mins, Cooking: 50 mins
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Ditch the pastry and try this healthy and delicious butter bean topping.

By Food24 February 22 2012
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Ingredients (17)

5 ml fresh chillies — 573
1/2 tsp fresh thyme
1 onion — medium, chopped
6 portobello mushrooms
butter
400 g beef mince — topside
5 ml chillies — powder
4 tomatoes — chopped
40 g tomato purée
5 ml brown sugar
1 butter beans — tinned
100 ml milk — low-fat
1 eggs
60 ml water
250 ml flour — cake
10 ml Baking powder
salt and freshly ground black pepper — to taste
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Method:

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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