Recipe courtesy of of Rebecca McPhee, Accredited Practising Dietitian – Glycemic Index Foundation Dietitian – gisymbol.com
Preheat oven to 200 degrees Celsius.
Heat olive oil in a large, non-stick casserole dish. Add bacon and cook until golden and crispy.
Add onion, carrot, celery and garlic and cook for a few minutes until soft.
Add beef mince, breaking up with a spoon and cook for several minutes until browned.
Add tomato paste, red wine, thyme, black pepper and peas. Bring to the boil. Reduce heat and simmer for several minutes until the liquid has slightly reduced.
Add the flour, beef stock and bay leaf. Simmer for approximately 10 minutes or until liquid thickens slightly. Turn off heat and set aside, covered.
For the potatoes – boil in a large saucepan until soft. Drain and return to the sauce pan. Add milk and mash until smooth and lump free.
In an oven-proof baking dish, add meat mixture and spread evenly. Top with mashed potato and spread evenly over the meat mixture. Top with grated cheese.
Place in a pre-heated oven and cook for approximately 30 minutes or until the top is a golden colour.
Nutritional information (per serve)
Calories: 355kcal | Carbohydrates: 22g | Protein: 36g | Fat: 14.7g | Saturated Fat: 6g | Sodium: 589mg | Potassium: 1295mg | Fibre: 6.7g | Sugar: 6.6g
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