1 tbsp olive oil
1 large brown onion, finely chopped
600g quality lean mince
2 carrots, diced
420g can salt-reduced
2 tbsp tomato sauce
2 tbsp HP sauce
2 tsp worcestershire sauce
1 cup frozen peas 1 large sweet potato, cubed
1 large potato, cubed
1 cup pumpkin, cubed
½ cup tasty cheese, grated
salad greens, to serve
1 Preheat oven to 180C. Heat oil in a frying pan over medium heat. Add onion and cook, stirring often, until soft.
2 Add mince and cook until browned. Drain excess oil.
3 Add carrot, baked beans, tomato sauce, HP sauce and worcestershire sauce. Simmer for 5 minutes. Add peas and stir well until combined. Transfer mince mixture to a large casserole or lasagne dish.
4 Meanwhile, steam sweet potato until cooked. Boil potato and pumpkin until cooked. Mash sweet potato, potato and pumpkin separately and stir together. Top the mince mixture with the potato mixture, using a fork to ensure the topping is even. Sprinkle with cheese.
5 Bake for 20 minutes. Put pie under hot grill until cheese is golden brown. Serve with salad greens.