500g pack extra lean minced beef
6 spring onions, white bulb thinly sliced and green leaves finely chopped
500g pack fresh diced carrot and swede
415g can baked beans
300ml beef stock
2tbsp worcestershire sauce
1tsp dried mixed herbs
salt and pepper
2x107g packs instant mash potato cheddar and onion flavour
2 eggs, beaten
1) Place a pan sprayed with Fry Light over a medium heat. Add the minced beef and stir fry for 3 minutes Then add the white spring onions to the mince and stir fry for a further 2 minutes or until the meat is browned.
2) Add the carrot and swede, baked beans, beef stock, worcestershire sauce and herbs, then season.
Bring to the boil, cover, reduce the heat to medium-low and simmer for 40 minutes, stirring occasionally.
3) Preheat the grill to medium. Make the mash according to packet instructions. Add the spring onion greens to the mash with half the egg and beat well. Divide the mince mixture between 4 ovenproof pie dishes, then spoon over the mash.
Roughen up the tops of the pies with a fork, then brush with the remaining egg. 4) Grill the pies for 3 minutes or until browned. Serve with veg