• 3 (750g in total) baking potatoes, or you can use a mixture of sweet and white potatoes
  • 1 tbsp olive oil, plus extra for the mash
  • 250 g lean steak mince
  • 2 courgettes, roughly chopped
  • 125 g white closed-cup mushrooms, sliced
  • 0.5 tsp ground cinnamon
  • Juice of 1 small orange
  • 100 g seedless raisins or sultanas
  • 390 g chopped tomatoes with onion and basil
  • 150 ml reduced-salt beef stock (such as Kallo), hot


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes into the oven and bake for 50 minutes or until cooked through.

  2. 2

    Meanwhile, heat the oil in a wok or deep frying pan and fry the mince over a high heat, stirring to brown all over. Add the courgettes and mushrooms and cook for 2 minutes before stirring in the cinnamon. After 1 minute, add the juice, raisins or sultanas, tomatoes and stock, plus a good grinding of black pepper. Stir, then reduce the heat and simmer for 20 minutes.

  3. 3

    Once the potatoes have cooled slightly, scoop their flesh into a bowl and, with a fork, mash together with the extra olive oil. Spoon the mince into an ovenproof baking dish and top with the mash. Bake in the oven for a further 10 minutes, or until the top of the pie is crisp and golden.

Nutritional Details

Each serving provides
  • Energy 2751kj 657kcal 33%
  • Fat 13.2g 19%
  • Saturates 4.2g 21%
  • Sugars 31.7g 35%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

96.0g carbohydrate 10.5g fibre 33.3g protein

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