Beef and eggplant pies with parmesan and potato topping
- oil spray
- 1 onion, finely chopped
- 200g button mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 500g beef mince
- ½ cup red wine
- 2 tablespoons no-added-salt tomato paste
- 400g can no-added-salt chopped tomatoes
- 2 small eggplantaubergineXs, trimmed, sliced
- 600g potatoes, peeled, diced
- ⅓ cup trim milk
- ¼ cup finely grated parmesan cheese
1 Preheat oven to 190°C. Spray a large saucepan with oil and set over a medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add mushrooms and cook, stirring occasionally, for 3-4 minutes or until browned. Add garlic and oregano. Cook for 1 more minute.
2 Add mince to pan. Cook, breaking up mince with a wooden spoon, for 4-5 minutes or until browned. Add wine. Simmer until mixture reduces by half. Add tomato paste and cook for 1 more minute. Add tomatoes with 1/4 cup water and simmer for 10 minutes or until thick.
3 Meanwhile, set a large chargrill pan over a high heat. Spray sliced eggplant lightly with oil then grill each side for 2 minutes or until tender and lightly charred.
4 Bring a medium-sized saucepan of water to the boil. Add potatoes. Cook for 12-15 minutes or until tender. Drain potatoes well. Return to saucepan. Add milk to pan and mash until smooth. Stir parmesan through mash.
5 Arrange beef-mince mixture and eggplant slices, in layers, in 4 x 375ml-capacity ovenproof ramekins, topping each with one-quarter of the potato mash.
6 Place pies in oven and bake for 15-20 minutes or until potato topping is golden. Serve.
Nutrition Info (per serve)
Total fat 17g
Saturated fat 6g
Dietary fibre 6g
- Replace eggplants with 2 cups diced pumpkin or diced carrots. Add to vegetables in step 1.
- Make it gluten free: Check tomato paste is gluten free.
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