Easy Shepherd's Pie
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Always a favourite with the family, this is delicious with peas or broccoli on the side.
Ingredients
Cooked potato, red or white
1½ pound(s), floury, peeled and cut into even chunks
Fat-free margarine
2 tsp(s)
Fat-free skim milk
4 tbsp(s)
Ground nutmeg
½ tsp(s), freshly grated
Table salt
⅛ tsp(s)
Black pepper
⅛ pinch(es), freshly ground
Uncooked 95% lean ground beef
16 oz
Sunflower oil
2 tsp(s)
Onion
1 medium, chopped finely
Minced garlic
2 tsp(s)
Carrots
1 medium, peeled and grated coarsely
Canned condensed beef broth bouillon or consomme
9⅔ oz
Herbes de Provence
½ tbsp(s), or other fresh or dried herbs
Dried plain breadcrumbs
2 tbsp(s), or fresh, natural colour
Grated Parmesan cheese
1 tbsp(s)
Instructions
1
Boil the potatoes until just tender, then drain well and return to the pan. Heat until dry and floury, then mash the potatoes until smooth and lump free.
2
Mix in the low-fat spread, milk, nutmeg and seasoning. Set aside.
3
Dry-fry the mince in a very hot preheated non-stick frying-pan, stirring well to break up any lumps.
4
Add the oil and then the onion, garlic and carrot. Cook for 5 minutes until the vegetables soften, then stir in the consommé and 150 ml (5 fl oz) of water plus the herbs and seasoning.
5
Simmer uncovered for 10 minutes until the meat is cooked and the liquid has been reduced. Stir once or twice during cooking.
6
Preheat the grill to a medium heat. Spoon the meat into a heatproof pie dish and spread the mashed potato roughly on top, with a fork. Sprinkle over the crumbs and the cheese.
7
Place the pie dish under the grill and brown the top of the pie.
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