Ingredients:
- 500 g minced beef
- 150 g chopped mushrooms
- 150 g strong cheddar grated
- 100 mls double cream
- 50 g finely chopped onion
- 2 heaped tablespoons of mayo
- 3 egg whites
- ½ tsp salt & pepper
- Fry mince, onion and mushrooms together until cooked season to taste, remove from pan drain, add Lee & Perrins sauce.
- Place in a greased foil covered deep pie dish, flatten with spoon.
- Mix egg whites, mayo, cream and cheese.
- Pour over the top of mince, place olives around the dish and preheat in oven Gas mark 5 for 20 to 25 minutes until golden brown.
- Leave to cool before taking out of pie dish, remove foil.
- Cut in to portions and wrap in cling film.
- Serve with salad or cauli mash.
