Bubble and squeak pies

Name: Bubble and squeak pies
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: British, European
Ingredients: 1 tablespoon olive oil; 1 medium brown onion, finely chopped; 2 garlic cloves, crushed; 2 teaspoons finely chopped fresh thyme leaves; 2 medium carrots, peeled, finely chopped; 2 celery stalks, finely chopped; 400g lamb mince; 2 tablespoons no-added-salt tomato paste; 1 1/3 cups Massel beef stock; 3 teaspoons gluten-free worcestershire sauce; 1 large (200g) desiree potato, peeled, chopped; 200g butternut pumpkin, peeled, chopped; 1/2 cup frozen peas; 50g low-fat cheddar cheese, grated; Salad leaves, to serve

3 steps

Prep:20minCook:1h

The kids will love these tasty bubble and squeak pies which are filled with healthy vegetables. Keep some extra in the freezer for those nights when you don't feel like cooking.

Updated at: Thu, 17 Aug 2023 03:42:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories308.7 kcal (15%)

Total Fat19.9 g (28%)

Carbs16.1 g (6%)

Sugars4.8 g (5%)

Protein16.3 g (33%)

Sodium303.6 mg (15%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonolive oil

1brown onion

medium, finely chopped

2garlic cloves

crushed

2 teaspoonsfresh thyme leaves

finely chopped

2carrots

medium, peeled, finely chopped

2celery stalks

finely chopped

400glamb mince

2 tablespoonsno-added-salt tomato paste

1 ⅓ cupsbeef stock

3 teaspoonsgluten-free worcestershire sauce

200gdesiree potato

large, peeled, chopped

200gbutternut pumpkin

peeled, chopped

½ cupfrozen peas

50glow-fat cheddar cheese

grated

salad leaves

to serve

Instructions

Step 1

Preheat oven to 180C/160C fan-forced. Heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic, thyme, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Stir in tomato paste. Add stock and worcestershire sauce. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until thickened.

Step 2

Meanwhile, place potato and pumpkin in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 12 to 15 minutes or until tender, adding peas for the last 1 minute. Drain. Return to pan. Add half the cheese. Mash until smooth. Season with pepper.

Step 3

Divide mince between six 3/4 cup-capacity ovenproof dishes. Top with mash. Sprinkle with remaining cheese. Place on a large baking tray. Bake for 20 to 25 minutes or until cheese is melted and golden. Cool for 5 minutes. Serve with salad leaves.

View on taste.com.au

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