Healthy butternut pumpkin pie
Ingredients
- 4 portions butternut pumpkin chilli, defrosted
- 1 bunch sliced kale, tough woody stalks removed
- 2 1/2 cups mashed potato (freshly made or frozen leftover mash, defrosted)
- 1/3 cup reduced-fat cheddar, grated
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Instructions
1 Heat the oven to 200°C/fan 180°C/gas 6. Put the defrosted chilli into a 1.5 litre ovenproof dish and stir in the kale. Top
with the potato mash, then scatter over the cheese.
2 Bake the pie for 30–35 min or until golden and bubbling hot. Serve immediately.
Variations
Swap kale for any vegetables you have in the freezer, such as carrot, sweetcorn or peas, or a mixture.
HFG tip
Keep batches of leftover mashed potato in the freezer for an instant pie topping.
Nutrition Info (per serve)
-
Calories 497cal
-
Kilojoules 2080kJ
-
Protein 17g
-
Total fat 17g
-
–Saturated fat 10g
-
Carbohydrates 54g
-
–Sugars 14g
-
Dietary fibre 11g
-
Sodium 788mg
-
Calcium 300mg
-
Iron 4.6mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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