HFG shepherd’s pie
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 cloves garlic, chopped
- olive oil spray (1 teaspoon)
- 400g lean beef mince
- ½ cup green lentils
- 1 cup salt - reduced beef stock
- 1 cup water
- 400g can salt-reduced whole tomatoes
- 2 ½ cups chopped field mushrooms
- 1 teaspoon salt - reduced soy sauce
- 1 teaspoon Worcester sauce
- ¼ cup wine (optional)
- 3 large floury potatoes
- 50g Feta cheese
1 Heat the olive oil in a large, heavy-based pan over moderate heat. Add onion, garlic, celery and carrot and cook gently until onions are soft but not brown.
2 Add beef to pan and brown for about 5 minutes. Add tomatoes, stock, water, lentils mushrooms and sauces. Bring to the boil, then reduce heat and simmer gently for around 1 hour, adding more liquid if you need to.
3 Add wine about 40 minutes into cooking time. You should end up with a richly coloured, deeply flavoured mixture without too much liquid.
4 Preheat oven to 180°C. While the meat is simmering, cook the potatoes. Peel and chop potatoes into even-sized pieces, cover with cold water and bring to the boil in a large pot. Cook until tender, then drain and mash.
5 Chop cheese into small chunks and beat into the mash with a fork, blending well.
6 Spread meat mixture in the bottom of a large oval casserole dish, and spread mash over the top. Place in oven and cook until top has crisped and browned a little. Remove from oven and let stand for 5 minutes before serving with a side of green vegetables.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 9g
Lower-fat dairy products like ricotta add creaminess to mashed potato without the fat of cream.
Last updated date: 27 September 2018
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