Low Point Cottage Pie

Low Point Cottage Pie

Serves 4

Core points per serving: ½

Points per serving: 5

600g floury potatoes, peeled & cut into chunks

2-3 tbsp skimmed milk

2 tsp coarse grained mustard (optional)

low fat cooking spray/frylight

250g extra lean minced beef

1 large onion, chopped

1 carrot, coarsely grated

1 tbsp plain flour

4 tbsp red lentils (dry)

400ml beef stock

good pinch dried herbs

1 tsp Worcestershire sauce

1 tbsp dried breadcrumbs

salt & pepper

Boil the potatoes in lightly salted water for 12-15 mins until tender.  Drain, mash and mix in the milk, mustard and seasoning.  Aim for soft mash but not too runny.

Heat a large non-stick pan.  Spray with frylight and add the mince.  Cook for 5 mins until crumbly.  Add the onion and carrot and a little water/stock to moisten it if necessary.  Cook 5 mins.

Stir in the flour, lentils, stock, herbs and worcestershire sauce.  Bring to the boil, season and simmer uncovered for about 12 mins until the lentils are soft.

Transfer to an ovenproof dish, spoon over the mash, level with a fork and sprinkle with breadcrumbs.

Preheat grill and brown the pie until golden and slightly crisp.  Serve immediately.