700 g, floury, peeled and cut into even chunks
Low Fat Spread
2 teaspoon(s), level
½ teaspoon(s), level, freshly grated
Extra lean beef mince (5% fat), raw
1 medium, chopped finely
2 clove(s), crushed
1 medium, peeled and grated coarsely
Baxters Chef Selections Beef Consomme with Cask Aged Sherry
275 g, condensed
Dried Mixed Herbs
2 tablespoon(s), natural colour
1 tablespoon(s), grated, grated fresh
- 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. Mix in the low-fat spread, milk, nutmeg and seasoning. Set aside.
- Dry-fry the mince in a very hot preheated non-stick frying-pan, stirring well to break up any lumps. 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 of water plus the herbs and seasoning. Simmer uncovered for 10 minutes until the meat is cooked and the liquid has been reduced. Stir once or twice during cooking.
- 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.
- Place the pie dish under the grill and brown the top of the pie.