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Low Fat Shepherd's pie

Calories per serving 365

ingredients

serves 4.
350 g (12 oz) lean lamb mince
1 onion, chopped finely
175 g (6 oz) mushrooms, chopped finely
175 g (6 oz) cooking apple, peeled, cored and grated
2 tablespoons tomato puree
225 g can of chopped tomatoes
300 ml (10 fl oz) lamb stock
450 g (1 lb) potatoes, peeled and diced
350 g (12 oz) carrots, chopped
15 g (1/2 oz) polyunsaturated margarine
2 spring onions, sliced
salt and freshly ground black pepper

method

1. Heat a heavy based, non stick frying pan and add the lamb. Dry fry, stirring, until the mince is crumbly and evenly browned. Add the onion, mushrooms and apple, and cook for 5 minutes.

2. Stir in the tomato puree, chopped tomatoes, stock and seasoning, and bring to the boil. Reduce the heat, cover, and simmer for 30 minutes.

3. Meanwhile, bring a large saucepan of lightly salted water to the boil, and add the potatoes and carrots. Cook them for 20 minutes until they are tender.

4. Heat the margarine in a small saucepan and add the spring onions. Cook for 2 - 3 minutes until softened.

5. Drain the potatoes and carrots and mash them thoroughly with the spring onions.

6. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Spoon the lamb mixture into an ovenproof dish and top with the potato mixture.

7. Bake for 25 minutes, until the shepherd's pie is bubbling.

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