Pie is a classic comfort food, perfect for cooler months. However with thick pastry, meat and gravy it also tends to be high in fat and calories and low in nutrition – so not usually great when you are following a weight loss plan. This version is not only delicious it’s also good for you.
The addition of tasty vegetables such as carrot, turnip and beetroot adds color and vitamins. Beetroot itself is an amazing super food with a delicious, earthy tone. It’s nutritional value includes iron, vitamin C, folic acid and fibre- all very important nutrients in any healthy eating plan.
This is also an easy recipe to double and reheat, allowing you to enjoy a night off cooking without resorting to unhealthy takeaway.
- 1 tbsp. rice bran oil
- 1 clove garlic
- 1 brown onion, diced
- 500g beef mince
- 6 sheets filo pastry
- 1 carrot, peeled and diced
- 1 turnip, peeled and diced
- 1 beetroot, peeled and grated
- 1 cup baby spinach leaves, chopped
- 4 tbsp. Worchester sauce
- 1can crushed tomatoes, salt reduced
- 4 tbsp. gravy powder, salt reduced
- 1tsp ground cumin
- Olive or Rice Bran Oil spray (can brush oil if you do not have spray)
Defrost filo pastry at room temperature. Place diced carrot and turnip into a saucepan of boiling water to simmer.
Preheat oven to 200°C
Heat oil in a saucepan then sauté garlic and onion for 1 minute.
Add mince and stir until browned.
Add remaining ingredients, plus drained carrot and turnip, and simmer for 10 minutes.
Spoon into a 20cm x 20cm baking dish and top with filo pastry. Spray generously with olive or rice bran oil and bake for 30 minutes.
328 cal per serve
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