Pies have been given a bad wrap for quite sometime but they don’t have to be all that fatting if you bake it with a twist.

Ingredients:

400g lean mince or topside steak

oil

2 onions, diced

2 sticks of celery, diced

2 carrots, diced

1 tin tomatoes or 300g fresh tomatoes chopped roughly

2 tbsp. soy sauce

2 teasp. vegemite

1 stock cube

2 cups water

1/2 cauliflower, chopped roughly

1/4 cup grated cheese

Method:

1. Into a large pot add meat, and all vegetables except for cauliflower. Cook off.
2. Add tomatoes, sauce, stock, water and vegemite. Simmer on stove for 1.5hrs hours, stirring occasionally.
3. In a separate saucepan place cauliflower, cover with water and boil until soft.
4. Drain then mash.
5. Once the meat mix has reduced with the liquid thickened and meat tender, spoon into a casserole dish.
6. Top with the caul mash then sprinkle with cheese.
7. Bake in a moderate (180) oven for 30-40 minutes.
8. Serve with more vege or devour all by itself.  Leftovers are great for lunches.