Little Lamb and Vegetable Pies

Little Lamb and Vegetable Pies

Originally posted on WW boards 26/03/06

Serves 4

Points per serving 5½ (original points)

720 g potatoes, cut into chunks

240 g lean minced lamb

1 courgette, chopped

1 onion, chopped

1 carrot, chopped

1 small parsnip, chopped

1 tsp mixed dried herbs

1 lamb or veg stock cube, dissolved in 300 ml hot water

2 tsp cornflour, blended with a little cold water

3 tbsp skimmed milk

1-2 garlici cloves crushed

1 tbsp chopped fresh parsley

4 tsp low fat spread

salt & pepper

Cook potatoes in lightly salted boiling water until tender.

Meanwhile, heat a large saucepan and add the lamb a handful at a time to seal & brown it.  Add the courgette, onion, carrot and parsnip and cook, stirring for about 2-3 mins.

Stir in the dried herbs and stock.  Heat until simmering, then reduce the heat and cook gently for 20 mins.

Preheat oven to Gas 6/200ºC/400ºF

Stir the blended cornflour into the mince mixture and cook for about 2 mins until thickened.  Check the seasoning.  Divide between 4 individual dishes.

Mash the potatoes and add the milk.  Pile on top of the mince.

Mix the garlic and parsley into the low fat spread and put a little onto each dish.  Bake for 15-20 mins until thoroughly heated.