Horsemeat and Sweet Potato Pie

1 Reviews
100% would make this recipe again

Ground horse meat, mushrooms, and peas, covered with mashed sweet potatoes, and baked until golden.

Iron-rich and very lean, horse meat is also very tender. Its taste is similar to beef but a bit sweeter.

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Preparation : 25 min Cooking : 30 min
340 calories/serving

Ingredients

5 sweet potatoes, peeled then halved 900 g
1 1/2 onions, finely chopped 300 g
16 button (white) mushrooms, thinly sliced 220 g
2 tbsp olive oil 30 mL
500 g ground horsemeat
3/4 cup canned tomatoes (diced) 200 g
2 tbsp tomato paste 35 g
15 drops Tabasco sauce 0.63 mL
1 cup chicken broth 250 mL
1 cup frozen peas 120 g
1 cup milk, partly skimmed, 2% 250 mL
2 tbsp butter, unsalted 28 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Method

  1. Preheat the oven to 205°C/400°F.
  2. Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; peel the potatoes, cut them in half then boil them 20-25 min until very tender. Drain them well and set aside.
  3. Heat the oil in a pan over medium-high heat. Add the meat and sear it until it looses its red colour, about 4-5 min. It is important not to overcook, otherwise the meat becomes too dry.
  4. When the meat is golden-coloured, add the chopped onion then cook 2 min with stirring. Stir in the diced tomatoes, mushrooms, tomato paste, Tabasco sauce, and broth. Add the frozen peas and continue cooking until heated through, about 4-5 min. Add salt and pepper. Remove the pan from the heat and transfer the contents to a baking dish.
  5. Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few minutes, uncovered, until very hot. Add the cooked potatoes and mash the mixture until it is creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the meat mixture, then gently spread it with a spoon to cover evenly.
  6. Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.

Observations

The pie can be frozen right after having completed step 5. It can then be baked (taken directly from the freezer) for about 50 min at 205°C/400°F.

Nutrition Facts Table

per 1 serving (400 g)

Amount

% Daily Value

Calories

340

Fat

12 g

18 %

Saturated 4.6 g
+ Trans 0.2 g

24 %

Cholesterol

60 mg

Sodium

250 mg

11 %

Carbohydrate

36 g

12 %

Fibre

5 g

21 %

Sugars

14 g

Net Carbs

31 g

Protein

24 g

Vitamin A

239 %

Vitamin C

46 %

Calcium

11 %

Iron

36 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Iron, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Copper, Fibre, Folacin, Magnesium, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Vitamin E
Source of  :
Calcium, Vitamin D, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1 ½
Milk and Alternatives 0
Meat and Alternatives 2
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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