Shepherd's Pie Recipe

How to Make Shepherd's Pie?

 

Serve: 8
 

Ingredients:

  • cooking oil spray

  • 4 onions, thinly sliced

  • 2 large carrot, finely chopped

  • 4 celery sticks, finely chopped

  • 1000 g / 2 lb lean lamb mince

  • 4 tablespoons plain flour

  • 4 tablespoons tomato paste

  • 4 tablespoons Worcestershire sauce

  • 2 chicken stock cube

  • 4 cups / 1000 ml / 32 fl oz water

  • 2.5 kg (4 1/2 lb) potatoes

  • 1 cup (250 m1 / 8 fl oz) skim milk

  • salt and pepper

  • 2/3 cup (40 g / 1 1/2 oz) finely chopped fresh parsley

  • paprika, to sprinkle

Preparation:

  1. Spray a large non-stick frying pan lightly with oil. Heat the pan.

  2. Add in the onions, carrots and celery. Cook while stirring constantly over medium heat for approximately 7 minutes. Make sure the vegetables begin to soften.

  3. Sprinkle 1 tablespoon water to avoid sticking. Remove from from the heat and set aside.

  4. Spray the pan again with a little more oil. Stir in the lamb mince. Cook over the high heat until the lamb is well browned.

  5. Add in the flour and stir for about 4 minutes. Return the cooked vegetables to the pan.

  6. Add in the seasoning like the tomato paste, Worcestershire sauce, stock cube and water. Stir and gradually bring the mixture to a boil.

  7. Reduce the heat and cover with lid. Let simmering for 30 minutes. Remember to stir occasionally to avoid sticking.

  8. While waiting, chop the potatoes and place in a separated pan to cook until tender. Drain. Mash the potatoes until smooth.

  9. Pour the milk over the potatoes and season to taste. Beat until well mixed.

  10. Stir in the parsley over the mince. Season well.

  11. Preheat a grill. Pour the mince into a 3 liter (12 cups) capacity baking dish.

  12. Spread the potato evenly over the top. Roughen up the potato with a fork.

  13. Sprinkle the paprika over and grill until it becomes golden. Ready to serve.

Roast Vegetable Quiche

 

Nutrition per serving:

  • 218 kcalories, protein 4 g; fat 6 g, carbohydrate 14 g, dietary fiber 3 g, cholesterol 1 mg

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