Cook once, eat twice

B E E F & C A R A M E L I S E D O N I O N P I E

Serves 4 Takes 1 hr 40 mins Cost per serve 93p

This pie freezes well whole or in slices; once defrosted, warm through in the oven or microwave until piping hot.

2 tbsp vegetable oil, plus extra for greasing 375g ready-rolled lighter shortcrust pastry 4 onions, fnely sliced ½ tsp bicarbonate of soda 500g pack Meat & Veg beef mince 2 garlic cloves, crushed 1 tbsp tomato purée 2 tsp Worcestershire sauce 1 tbsp plain flour 1 beef stock cube, made up to 500ml 1 medium egg, beaten

1 Grease a 20cm pie dish, then line with ⅔ of the ready-rolled pastry and set aside in the fridge. Shape the remaining pastry into a ball, wrap in clingfilm and chill. 2 Heat 1 tbsp oil in a deep frying pan over a medium-high heat. Fry the onions and bicarb for 20 mins or until they’ve formed a deep caramel paste. Transfer to a plate. 3 Add the remaining 1 tbsp oil to the pan and fry the mince for 5-10 mins, scraping the pan to pick the flavours, until well browned. Return the onions to the pan and add the garlic, tomato purée and Worcestershire sauce. Sprinkle over 1 tbsp flour and cook for 1 min. Stir in the beef stock; simmer for 5 mins to thicken. Season to taste, then set aside to cool to room temperature. 4 Preheat the oven to gas 7, 220˚C, fan 200˚C and put a baking tray inside to heat up. Roll out the remaining pastry so it’s big enough to cover the top of the pie. Tip ⅔ of the mince mixture into the pastry case, reserving the rest for the Sloppy Joes (right). 5 Cover the pie with the pastry sheet, cut away the excess and crimp or seal the edges with a fork. Make a hole in the top with a small knife, then brush with beaten egg. Reduce the oven to gas 6, 200˚C, fan 180˚C and bake on the preheated tray for 35-40 mins until golden and crisp. Leave to cool for 10 mins before serving.

Each serving contains

Energy Fat Saturates

Sugars Salt 2711kJ 648kcal 31g 11g 10g 2.0g 32% 44% 55% 11% 34%

of the reference intake. See page 117. Carbohydrate 66g Protein 25g Fibre 5g

S L O P P Y J O E S

Serves 4 filling only Takes 15 mins Cost per serve 90p

1 tbsp vegetable oil 1 green pepper, fnely diced 1 yellow pepper, fnely diced leftover beef and onion mixture 100g passata 2 tbsp tomato ketchup 1 tsp American mustard 4-pack large seeded burger buns 1 garlic clove (optional) 5g salted butter 4 mild cheese slices 2 pickled gherkins, sliced, to serve (optional) salad leaves, to serve (optional)

Q U I C K K A L E & A P P L E S A L A D

Toss 100g shredded curly kale with 1 tbsp olive oil and the juice of 1 lemon; season. Massage the kale by hand to soften it. Mix in a handful of either flat-leaf parsley or watercress and 1 cored and finely chopped apple. 1 Heat the oil in a frying pan over a medium-high heat. Fry the peppers for 5 mins until soft. Add the beef and onion mixture, passata, ketchup and mustard. Cook for 2-3 mins until bubbling and slightly thickened. Preheat the grill to medium-high. 2 Toast the buns under the grill on both sides until golden, then rub the cut sides with garlic, if you like, before spreading with butter. Put a cheese slice on the bottom halves, then top with the beef mixture and the lids. Serve with gherkins and salad leaves, if you like, or the Quick kale & apple salad below.

Each serving contains

Energy Fat Saturates

Sugars Salt 2011kJ 480kcal 18g 6g 15g 2.1g 24% 26% 28% 17% 35%

of the reference intake. See page 117. Carbohydrate 56g Protein 20g Fibre 7g

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