HFG shepherd’s pie
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 cloves garlic, chopped
- olive spray oil
- 400g lean lamb or 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.
Lower-fat dairy products, such as ricotta, add creaminess to mashed potato without the high saturated fat of cream.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 5g
Dietary fibre 9g
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