“Always make a total effort, even when the odds are against you”– Arnold Palmer
Delicious dish to have, especially on a chilly evening to warm up the cockles. Corned Beef may be smoked beef but it contains lots of good protein, however in moderation is the key.
The sage and onion stuffing mashed together with the Beef adds a incredible flavour.
Eating lots of sweet potatoes are not only good for us because they contain lots and lots of Vitamin A, they are also a good stress relieving vegetable due to its sweet flavours and very high carbohydrate levels. Therefore, eating them regularly can keep us both emotionally and physically satisfied for longer.
Sweet Potatoes contain 10X more Vitamin A than normal white potatoes hence why they are healthier for us and you should be consuming more of them.
Carrots themselves contain lots of different vitamins and are high in Vitamin A whilst being low in calories. Their phytonutrients also help the prevention of the growth of colon cancer cells and they remain very good for cardiovascular health.
Spinach is very low in calories, very nutrient dense and can aid in the combatting or prevention of diseases. It is also very high in iron so very good for topping up iron levels either after a session or a long week training or race.
1 Tin Corned Beef ( 217 Calories, 13g Fat, 2g Carbs, 25g Protein)
1/2 Sachet Sage & Onion Stuffing ( 66 Calories, 1g Fat, 12g Carbs, 2g Protein)
361g Carrots ( 143.5 Calories, 0g Fat, 28g Carbs, 3.5g Protein)
2 Sweet Potatoes ( 154 Calories, 2g Fat, 32g Carbs, 2g Protein)
1/4 pack Spinach ( 23 Calories, 0g Fat, 4g Carbs, 3g Protein)
2 Cups Beef Stock with Water ( 12 Calories, 1g Fat, 1g Carbs, 1g Protein)
1) Peel the Sweet Potatoes and Chop in to big chunks and put in to a large saucepan.
2) Peel the Carrots and thinly chop and put in to a smaller saucepan.
3) Pre-heat the oven to Gas Mark 5. Open the tin of Corned Beef and crumble all the meat up. Then mix the Sage and Onion Stuffing mix with hot water until thick mixture.
4) Add the Stuffing to a bowl with the Corned Beef and using a spoon mash and mix well until the Corned Beef and Stuffing are well and truly mashed together and mixed.
5) Boil kettle and mix some hot water with 2/3 tablespoons of Beef Stock until 2-2.5 Cups line. Add to the Corned Beef and Stuffing mix and stir well again ensuring that all mixture is engrained in the gravy.
6) Tip mix in to a pie dish. Remove the puff pastry from the refrigerator and roll out on the worktop next to pie dish. Gently lift on top of pie dish and using a knife trim the excess overhanging edges of the pastry following the line of the edge of the tin with the knife.
7) Place in the oven on Gas Mark 5/6 for 15 minutes and then bring the potatoes and carrots to the boil and simmer cook whilst pie is in the oven.
8) Once pie is done, leave to the side whilst you drain and then mash the Sweet Potato with Butter. Draining the carrots too.
9) Dish up the pie on to a plate, accompanied by the Sweet Potato mash and carrots. Finish off by adding a good handful of spinach and another decent sized cup of Beef Gravy to serve over the meal.