Minced lamb pie

Minced lamb pie 

as featured in March Weight Watchers Magazine

7.5 Per serving. Points valued of 29 ½ per recipe.426 calories per serving. 15 minutes to prepare, 1 hour 15 minutes to cook. 

Serves 4.


400g (14oz) lean minced lamb
Low fat cooking spray
2 medium aubergines, cubed
1 large onion, chopped finely
2 red peppers, chopped roughly
4 garlic cloves, chopped
2 tsp cumin seeds, crushed roughly
A good pinch of chilli flakes
400g can chopped tomatoes
1 tsp sugar
A large bunch of fresh flat leaf parsley, chopped.

For the topping
500g (1lbs 2oz) potato cubed
300g (10 ½ oz) sweet potatoes, cubed
2 tbsp skimmed milk

Heat a large non-stick pan, add the lamb and cook over a high heat for 5 minutes, stirring all the time until wee browned. Tip into a colander or sieve and allow any fat to drain off. Wipe the pan with kitchen roll, reheat and then mist with the low fat spray.

Cook the aubergine over a medium high heat for 5 minutes until browned. Set aside with the lamb. Add the onion and pepper to the pan and cook for 5 minutes until softened, adding a splash of water to prevent sticking if necessary.

Add the garlic and spices and cook for 2 minutes. Return the lamb and aubergine to the pan and add tomatoes, sugar and 150ml (1/4 pint) water. Bring to the boil, reduce the heat and simmer for 30 minutes until thickened. Season to taste. Add half the chopped parsley and spoon into a 1.5-litre (2 3/4-pint) ovenproof dish (about 25cm x 15cm/10in x 6 in).

Meanwhile, cook the potatoes for 15 minutes or until tender, season and mash with the milk. Stir in the rest of the parsley and spoon over the lamb mixture.

Preheat the oven to gas mark 6/ 200 degrees Celsius/ fan 180 degrees Celsius. Bake for 25-30 minutes or until the top is golden. Serve with steamed spring greens.