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

1. Preheat oven to 200 degrees (180 fan forced).
2. Boil or steam potatoes and mash with a fork (no need for milk or butter). Salt to taste.
3. Cook the onions and mushrooms in a pan over medium to high heat until just starting to brown.
4. In a medium sized bowl, mix the beef, onion, mushroom and gravy until combined.
5. Fill the taco bowl with the mixture, then top with the potato and cheese.
6. Oven bake for 15 minutes or until the cheese is lightly browned.
7. Top with tomato sauce.
8. 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.