Serves 8
Directions
- 1Start by cooking down some onions on medium heat until soft.
- 2Add some optional diced chilies for heat.
- 3Go in with your lean ground beef and let it get a crispy sear.
- 4Add garlic powder, smoked paprika, black pepper, mixed herbs, and salt, and cook through till brown.
- 5Set aside the cooked meat filling.
- 6Boil your potatoes in some salted water for 15 minutes until fork-tender.
- 7Drain the water from the potatoes.
- 8Mash the potatoes up until nice and smooth.
- 9Add the mashed potatoes to a bowl with plain flour, one egg, and a pinch of salt.
- 10Mix it up until a dough forms.
- 11Slice the dough into 8 equal pieces.
- 12Lightly grease your hands with cooking spray.
- 13Flatten a piece of dough into the palm of your hand.
- 14Add 1/8 of your meat filling.
- 15Add 20g of low-fat cheese on top of the meat filling.
- 16Gently close it up to form a ball.
- 17Flatten the ball out a little.
- 18Add it to a pan with some cooking spray.
- 19Cover with a lid and cook for 1-2 minutes on each side until golden brown on medium-low heat.
- 20Repeat for all 8 pockets.
Ingredients
- 500 g lean ground beef
- 1 medium diced white onion
- 10 g diced chilli (optional)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mixed herbs
- cooking spray
- 900 g peeled potatoes
- 1 cup plain flour
- 1 egg
- 20 g low fat grated cheese
Equipment
panpotmasherbowl
Tips
- Once cooled, wrap in foil and store in the fridge or freezer.
- To reheat from the fridge, unwrap from the foil and microwave for 1-2 minutes. Toast in the pan for a couple of minutes to get crispy again.
- To reheat from the freezer, unwrap from the foil, wrap in a damp paper towel and microwave for 2-3 minutes. Then remove the towel and pan toast to get crispy.
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