Indian-spiced ragù pot pies
Reduced carb potatoes
200 g, peeled, cut into 2mm slices
150 g, peeled, cut into 2mm slices
WW Rich beef ragu
1410 g, (5 cups), thawed
1 x 3 second spray(s)
- Preheat oven to 200°C.
- Add potato and parsnip to a saucepan of boiling water. Return to the boil and boil for 2 minutes. Drain in a colander and refresh under cold water. Lay out in a single layer on a clean tea towel. Pat dry with paper towel.
- Meanwhile, heat a non-stick frying pan over medium heat. Dry fry curry powder, stirring for 1-2 minutes, until fragrant. Add ragù, cook, stirring occasionally, until warm.
- Spoon ragù evenly into 4x375ml capacity ovenproof dishes. Layer potato and parsnip slices on top, lightly spray with oil and season with salt and pepper. Bake for 30-40 minutes until golden and crisp on top.
- Boil, steam or microwave broccolini until tender. Drain and serve on the side of pies.