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.
