Beef and Potato Pie
800g mince
2 T olive oil
2 onions, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 cloves garlic
1 beef stock cube
½ C hot water
1 T flour
½ C red wine
4 tomatoes, diced
1 T rosemary
2 T parsley
2 sweet potatoes, cooked
300g pumpkin, cooked
Salt and pepper
2 T olive oil
2 onions, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
2 cloves garlic
1 beef stock cube
½ C hot water
1 T flour
½ C red wine
4 tomatoes, diced
1 T rosemary
2 T parsley
2 sweet potatoes, cooked
300g pumpkin, cooked
Salt and pepper
Preheat oven 180°. Coat mince with half of oil, brown mince in pan in small batches, set aside. Heat remaining oil in pan, cook onion, carrot, celery, garlic 4 mins until soft. Dissolve stock cube in water, add to pan, with mince and remaining ingredients (except potatoes and pumpkin). Bring to boil and simmer 25 mins. Roughly mash potatoes and pumpkin, season to taste. Spoon filling into dish, top with mash, bake for 20 mins.