Ranchero Pie

Ranchero Pie

Serves 4

Core points per serving: ½

400g lean pork mince

400g tin baked beans in tomato sauce

4 tbsp passata

1 tsp chilli powder

1 tbsp chopped fresh mixed herbs (eg chives, oregano, parsley)

for the topping:

675g potatoes, peeled and chopped

200g can sweetcorn, drained

2 tbsp skimmed milk

1 tbsp chopped fresh parsley

30g grated low fat cheese (2pts)

Preheat oven to 190ºc.  To make the topping, boil the potatoes until softened, then drain.  Mash the potatoes with the sweetcorn, milk and parsley.

Meanwhile in a large non-stick saucepan, dry fry the mince and onion for about 4-6 minutes until they change colour.  Add the beans, passata and chilli sauce or powder, bring to the boil and simmer for 3-5 minutes.  Transfer the mixture to an ovenproof dish.  Top with mashed potato and sprinkle with grated cheese.  Bake in oven for 20 minutes.