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Recipe Instructions

Preheat oven to 220°C. Grease four 9cm pie pans. Working with one filo sheet at a time, fold in half and line the base and sides of the pan, and spray the filo lightly with oil. Line the base with baking paper and fill with baking beans or rice. Bake for 15 minutes or until golden.

Cook the onion in a non-stick sauce pan over a medium-high heat until soft. Add the mince and cook until browned. Stir in the tomatoes. Crush them with the back of a spoon. Combine corn flour, oregano and 1 tablespoon water. Stir through the mince. Reduce heat to medium - low. Cook for 5 minutes. Season with pepper.

Mean while, boil potatoes until tender. Drain and mash. Beat in milk until smooth. Cook the peas according to packet instructions. Puree roughly with a hand-held blender or potato masher and stir in mint.

Remove pie cases from pans. Fill with mince , top with potato and peas. Season with pepper and serve with sauce.

Recipe Ingredient

Olive oil spray

4 sheets filo pastry

1 onion, finely chopped

300g beef mince

400g can peeled tomatoes

10.00 gm cornflour

1/2 tsp dried oregano

Freshly ground pepper

3 coliban potatoes, peeled, chopped

20.60 gm skim milk

300g pea

20.00 ml chopped fresh mint

Rosella gourmet sauce tomato, to serve

Herbs, to serve

Recipe Cuisine

British

Cook Time

30M

Prep Time

25M

Total Time

55M

Nutrition

98.04 calories

19.5 grams fat

6.5 grams saturated fat

36.8 grams carbohydrates

9.1 grams sugar

20.4 grams protein

53.4 milligrams cholesterol

450.2 milligrams sodium

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NutritionInformation

Recipe Category

Main

Keywords

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