Skinny Shepherd’s Pie
Ingredients:
450g lean lamb mince or lean cut lamb
2 chopped carrots
Half chopped onion
Mushrooms to taste
1 tsp tomato puree
Chicken stock cube dissolved in 300ml (half pint) water
450g potatoes
450g swede or parsnip
Salt, pepper, butter or margarine and milk to taste in potatoes
Method:
Fry the meat, onion and carrot using a drizzle of olive oil or low fat spray. Add chicken stock and mushrooms if wanted and bring to the boil to simmer for half an hour. Spoon into a serving dish. Meanwhile, boil 450g peeled, chopped potatoes with the swede or parsnip for 20 minutes. Mash the mixture and top the cooked mince/lamb, grill until golden and crisp. Serve with fresh green vegetables.
This page was created on: 01/10/2008
Last modified: 12/11/2008
