1. 2/3 of the butter was replaced with extra virgin olive oil. this helped to reduce the saturated fats and increase monounsaturated fat.
2. 1 Large carrot and 4 prunes were added to increase fiber and help to thicken the beef and darken the colour too. The slice of bread and molasses were no longer required.
3. I omitted the rapeseed oil since minced beef contains its own oil, I stewed it in its own moisture and oil prior to adding other ingredients. This helped to reduce the fat content of the filling.
4. I replaced honey and sugar in the dressing by swapping them for maple syrup which is lower on the glycemic index. it was very tasty.
