Potato Topped Beef Pie
“Meat pie, The ultimate Aussie food”
Potato topped beef pie
INGREDIENTS
(Per pie)
- Shredded beef: 83g (I use the Sun Pork Three Aussie Farmers BBQ Beef)
- Old El Paso Stand ‘n’ Stuff soft shells: x1
- Brown onion: 20g (diced)
- Gravy: 25g (I use the Gravox Best Ever Chip Gravy)
- Mushrooms: 30g (diced)
- Spud Lite Low Carb Potato: 100g
- Grated cheese: 20g (I use the Perfect Italian cheese melt)
- Low sugar tomato sauce: 20ml (I use the Fountain Smart Tomato Sauce)
INSTRUCTIONS
- Preheat oven to 200 degrees (180 fan forced).
- Boil or steam potatoes and mash with a fork (no need for milk or butter). Salt to taste.
- Cook the onions and mushrooms in a pan over medium to high heat until just starting to brown.
- In a medium sized bowl, mix the beef, onion, mushroom and gravy until combined.
- Fill the taco bowl with the mixture, then top with the potato and cheese.
- Oven bake for 15 minutes or until the cheese is lightly browned.
- Top with tomato sauce.
- Serve as is or with a simple side salad or air fried Spud Lite potatoes. Adjust macros to suit.
MACROS
Calories: 333
Carbs: 31.3g
Fat: 9.2g
Protein: 30.4g
Fibre: 3g
RECIPE HACKS AND UPGRADES*
- Add mushy peas.
- Serve with Spud Lite potato fries.
- Add extra veg.
- Use the mini taco bowls to make party pies! This is what I’ll be taking to my next get together.
*Remember to adjust macros to suit any variations.
- Protein
- 30.4
- Fats
- 9.2
- Carbohydrates
- 31.3