Growing up in the north of England, you hadn’t lived if you had not enjoyed trips to the pub for a traditional pub meal. It is like living in Spain and never eating a Paella – it is just wrong.
We used to have a favourite pub, it was in a small village and it was in the middle of nowhere, but well worth travelling for. As I remember, I would always have a vegetable bake with some garlic bread on the side and Dominic would always have a pie. Usually steak and ale and he would always wish there was more.
So I decided for the next recipe to feature a lower calorie version of steak and ale pie.
- 14oz Potatoes
- 1 Large White Onion
- 1 Medium Leek
- Handful Of Frozen Peas
- 1 Garlic Clove
- 1Tsp Thyme
- 1Tsp Sage
- 250g Cubed Mince (all visible fat removed)
- 2 Medium Eggs (beaten)
- Vegetable Stock Cube
- 80g Reduced Fat Mature Cheddar
- Salt & Pepper
- Steam the potatoes in your steamer, then mash them up with salt and pepper and set them aside.
- Spray a frying pan with one calorie cooking spray, then fry the onions, leeks, beef and peas for 10 minutes or until the onions and leeks are golden.
- Make your stock by mixing half a pint of boiling water with the vegetable stock cube and also put to one side.
- Add the beef to the stock and cook for 30 minutes until it has reduced in size. Add it to the bottom of an oven proof dish.
- Add the mash, garlic, seasoning, eggs, and half the cheese then mix them together. Layer the top of the oven proof dish with this and then bake for 30 minutes on 200c.