Shepherdess pie
Shepherdess pie is a savory pie with a peeled and diced potato, featuring layers of chopped onion, finely chopped mushrooms. Baking time in the oven is 20 minutes.
Ingredients
- 1 lb potatoes peeled and diced
- 8 oz parsnips diced
- 3 tablespoons half fat creme fraiche
- low fat cooking spray
- 1 onion chopped
- 1 garlic clove crushed
- 5 1/2 oz carrots grated
- 5 1/2 oz mushrooms chopped finely
- 12 oz vegetarian mince
- 10 floz vegetable stock
- 2 tablespoons dark soy sauce
- 1 tablespoon tomato puree
- 1 tablespoon cornflour
- salt and freshly ground black pepper
Instructions
- Cook the potatoes and parsnips in lightly salted, boiling water for 15 minutes until tender. Drain well and mash them with the creme fraiche and seasoning.
- Meanwhile, spray a large saucepan with low fat cooking spray and add the onion, garlic, carrots and mushrooms. Cook, stirring, for 5 minutes and then stir in the vegetarian mince.
- Add the stock, soy sauce and tomato puree to the pan and bring to the boil. Cover and simmer for 10 minutes.
- Preheat the oven to Gas Mark 5 (190°C) fan oven 170°C. Mix the cornflour with a little cold water to make a thin paste and stir this into the mince and vegetable mixture. Cook, stirring, until the sauce thickens a little.
- Transfer the mince mixture to an ovenproof dish and top with the potato and parsnip mash.
- Bake in the oven for 20 minutes.
Calories: 322 kcal
Carbohydrates: 49 g
Protein: 21 g
Fat: 6g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 1217 mg
Potassium: 1179 mg
Fiber: 11 g
Sugar: 10 g
Vitamin A: 6693 IU
Vitamin C: 38 mg
Calcium: 58 mg
Iron: 6 mg