Shepherd's Pie

 

Shepherd's Pie
From the kitchen of  MAGSDA

servings |  2
estimated Points® per serving | 7

500 g Potatoes
200 g Lean mince
Mushrooms (as required)
2 med carrots
1 onion
1 clove garlic
30 g LF cheddar
Beef stock cube
Bisto
worcester sauce

Boil potatoes and mash them.

Cook mince in boiling water and drain. (Much better for removing fat than dry frying). Use spray oil to cook onion, garlic and mushrooms. Add to mince. Cook carrots and add both carrots & stock to the mince. Add worcester sauce and then add bisto to thicken into gravy.

Place in ovenproof dish. Top with mashed potatoes and then grated LF cheddar.

Leave in moderate oven for 20 minutes.