Low Fat Shepherd's pie recipe
information
Calories per serving 365
ingredients
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
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.
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.
serving amount
serves 4.
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more information
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