Description
A tasty pie full of vegetables and no pastry to enjoy on a healthy diet as a filling wholesome meal.
Ingredients
1 kg potatoes peeled and cut into chunks
Low Calorie Cooking Spray
1 large onion roughly chopped
4 celery sticks roughly chopped
4 large carrots peeled and diced
2 garlic cloves finely chopped
4 large parsnips peeled and diced
large bag of spinach roughly chopped
400 ml boiling vegetable stock
1tbsp Organic yellow mustard powder
150 g frozen peas
Instructions
Preheat the oven to 220°c/ Fan 200°c/ Gas 7
Cook the potatoes in a saucepan of lightly salted boiling water for 12-15 minutes until tender.
Meanwhile, spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat.
Add the onion, celery, carrots, garlic, parsnips and spinach and stir fry for 10 minutes until the vegetables are starting to colour but are still crunchy.
Add 350ml of the stock, the peas and the mustard powder and stir well.
Season to taste and spoon into a medium-sized pie dish.
Drain the potatoes and return them to the saucepan along with the remaining stock.
Mash until smooth then spoon on top of the vegetables, smooth with a fork and bake for 25-30 minutes or until golden.
Scatter over the parsley and serve hot.
Nutrition
- Serving Size: 1 Porton
- Calories: 382
- Sugar: 18 g
- Sodium: 1047.9 mg
- Fat: 1.7 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 84.8 g
- Protein: 11.6 g