Instructions
- Boil the potatoes and swede for 15 minutes, or until tender.
- Drain, return to the pan and add half the egg. Mash, adding enough stock to give a soft consistency, then season lightly. Keep warm until needed.
- At the same time, spray a medium non-stick pan with low-calorie cooking spray and put it over a low heat. Add the onion and cook for 5 minutes, or until softened, stirring occasionally.
- Add the beef mince and increase the heat to medium. Cook for 5 minutes, or until browned all over, stirring and breaking up any lumps.
- Stir in the tomatoes, passata, Worcestershire sauce and mustard powder, then crumble in the stock cube. Add the carrots and herbs, season lightly and mix well. Cover and simmer for 30 minutes, stirring occasionally.
- Preheat your grill to medium. Transfer the mince mixture to a medium pie dish. Spoon the mash on top, roughen up with a fork and brush with the remaining egg. Grill for 5 minutes, or until golden.
- Simmer the green beans and peas for 3-4 minutes, then drain. Divide the pie between 4 plates and serve with the beans and peas on the side.
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