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How to make Bubble and squeak pies

Yield = 6
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

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

Method

  • 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.