Mushroom Soup
A simple classic soup that can be enjoyed any time of year. You won’t be disappointed…
Preparation Time
|
15mins
|
Cooking Time
|
45mins
|
Level
|
Easy
|
Serves
|
4
|
Free Food
|
FF
|
450g lean minced beef
1 chopped onion
2 chopped carrotts
1 cup frozen peas
1 tsp fresh thyme
1/2 cup beef stock
salt
freshly ground black pepper
low cal spray oil
500g potatoes peeled and cut into chunks
Cut into florets small cauliflower head
75ml low fat milk
(optional) 30g low fat cheese
Cook the beef over a medium heat for about 5 minutes until brown. Add the onions and carrots and cook for another 10 minutes. Stir in the broth, peas, fresh thyme and a pinch of salt and pepper. Bring to a simmer.
Boil the potatoes for about 10 minutes. Add the cauliflower and cook until the potatoes and cauliflower are tender. Mash the vegetables with a potato masher until smooth. Heat the milk and add to the mixture with a pinch of salt and pepper.
Pour the beef mixture into a large oven proof dish and top with the mashed vegetables. Pre-heat the oven to 200°C (Gas mark 6) and cook for about 20 minutes or untill golden brown. Optional- Use a Bite and sprinkle 30g of low fat cheese over your pie before baking.
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