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Bubble and squeak pies
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious bubble and squeak pies packed with veggies – a hit with kids! Perfect for a quick, hassle-free meal any night.
Ingredients:
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped fresh thyme leaves
  • 2 medium carrots, peeled, finely chopped
  • 2 celery stalks, finely chopped
  • 400g lamb mince
  • 44.40 gm no-added-salt tomato paste
  • 339.15 gm beef stock
  • 18.30 gm gluten-free worcestershire sauce
  • 200g potato
  • 200g butternut pumpkin, peeled, chopped
  • 125.00 ml frozen peas
  • 50g low-fat cheddar cheese, grated
  • Salad leaves, to serve
Instructions:
  • - Preheat oven to 180C/160C fan-forced. - In a large non-stick frying pan over medium-high heat, heat oil. Add onion, garlic, thyme, carrot, and celery. Sauté for 5 minutes until onion softens. - Increase heat to high. Add mince and cook for 5 minutes until browned, using a wooden spoon to break up the mince. - Stir in tomato paste, then add stock and Worcestershire sauce. - Reduce heat to low and simmer covered for 12 to 15 minutes until thickened.
  • Place the potato and pumpkin in a large saucepan, cover with cold water, and bring to a boil over high heat. Reduce to medium heat and simmer for 12 to 15 minutes until tender, adding peas for the last 1 minute. Drain and return to pan. Mash with half of the cheese until smooth, then season with pepper.
  • Spoon equal amounts of mince into six 3/4 cup-capacity ovenproof dishes. Cover with mash and sprinkle with the rest of the cheese. Place the dishes on a baking tray. Bake for 20 to 25 minutes until the cheese is gooey and golden. Let it cool for 5 minutes. Serve with fresh salad leaves.

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