Shepherds Pie

12ProPoints®Value

Prep time: 15 min

Cook time: 30 min

Other time: 0 min

Serves: 4

Ingredients

	700 g Potato(es), Raw, floury, peeled and cut into even chunks
	2 teaspoons Very Low Fat Spread
	4 tablespoons Skimmed Milk
	1/2 teaspoons (level) Ground Nutmeg, freshly grated
	1 pinch Salt
	1/4 teaspoons Black Pepper, freshly ground
	550 g Lean Beef Mince (10% fat), cooked
	2 teaspoons Sunflower Oil
	1 medium Onion, All Types, chopped finely
	2 teaspoons (chopped) Garlic, puree
	1 medium Carrots, raw, peeled and grated coarsely
	275 g Baxters Luxury Beef Consomme with Cask Aged Sherry, condensed
	1/2 teaspoons Dried Mixed Herbs
	2 tablespoons Breadcrumbs, Fresh, natural colour
	1 tablespoons (grated) Parmesan Cheese, grated fresh

Instructions

• 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 (5 fl oz) 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.
  
  NB. Vegetarians should use vegetarian parmesan