5
1 carrot
1 celery stalk
1 green bell pepper
1 small onion
2 tomatoes
1 pouch instant mashed potatoes, plus package ingredients
500 g lean ground beef
2 tbsp HP sauce
1 tbsp Dijon mustard
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp salt
paprika, optional
Finely chop carrot, celery, pepper and onion. Coat a large, wide frying pan with oil. Set over medium heat. Add vegetables and stir often until tender, 10 min. Meanwhile, chop tomatoes and prepare potatoes following package directions. (If using leftover potatoes, warm in microwave.)
Place oven rack in top third of oven and preheat broiler. When veggies are soft, crumble in beef. Add tomatoes, HP Sauce, Dijon, rosemary, thyme and salt. Using a fork, break up meat and stir often until no longer pink, 5 to 7 min. Turn into a 9-in. (23-cm) pie plate. Place on a baking sheet. Dollop potatoes overtop, then evenly spread out. Sprinkle with paprika. Broil until potatoes are golden, 7 to 10 min. Let stand 5 min before dishing up.
Calories 419, Protein 25g, Carbohydrates 27g, Fat 20g, Fibre 4g, Sodium 819mg.
?Pie? is synonymous with ?comfort? ? especially when it's a savoury one topped with pillowy mashed taters.