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Slimming World Cowboy Pie


Serves 4, PLUS one to go in the freezer! Method:


In a large pan, stir-fry the onions, celery and mince over a medium high heat for 6-8 minutes. Add the paprika, chilli fl akes and garlic and stir-fry for a further 3 minutes


Stir in the passata and stock and bring to a gentle simmer. Reduce the heat and cook for 10 mins stirring occasionally. Add the beans, sweetcorn and cornfl our mixture. Season and simmer for 10 mins, stirring.


Meanwhile, preheat your oven to 220o 200o


C/fan C/gas 7. Boil the potatoes for 15-20 mins,


drain, then return to the pan and mash with the fromage frais and egg. Season.


Spoon half the mince mixture into a 1.75l dish and top with half of the mash. Spray with Frylight and sprinkle with parsley. Bake for 25 mins or until golden, then serve with broccoli fl orets and carrots.


With the remaining mixture, assemble another pie in a suitable container and freeze once cool.


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Ingredients: 2 large onions, fi nely chopped 2 celery stalks, thinly sliced 800g extra-lean minced beef 2 tsp smoked paprika 1 tsp dried red chilli fl akes 4 garlic cloves, fi nely chopped 680g jar passata with chopped basil 600ml beef stock 415g can baked beans 400g can red kidney beans, drained & rinsed 325g can sweetcorn, drained & rinsed 4 level tsp cornfl ower mixed with 2 tbsp cold water Salt & Pepper 1.85kg fl oury potatoes, peeled& roughly chopped 300g fat-free fromage frais 1 egg, beaten Frylight 1 tsp dried parsley


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