SHEPHERD'S PIE | SLIMMING & WEIGHT WATCHERS FRIENDLY
Steps:
- Preheat the oven to 180°C. Cut the diced lamb very finely, and chop the onion.
- Spray a large saucepan with low calorie cooking spray and brown the lamb for 5-6 minutes. Slice the carrots, chop the green beans and grate the courgette, and add to the saucepan along with the onion and garlic.
- Cook the veg for around 5 minutes until they have just started to soften.
- Add the tomato puree, lamb stock pot and beef stock cubes. Cover with boiling water (around 900ml, depending on the size of your saucepan), mix thoroughly and pop a lid on. Cook for 25 minutes on a low heat, stirring occasionally to ensure it doesn't stick to the bottom.
- Meanwhile, cook the Creamy Mashed Potatoes from our recipe, making double the amount! The spring onions are optional.
- Remove the lid from the meat, add the frozen peas and leave to reduce on a high heat for around 5 minutes.
- Pour the meat into a baking dish, top with the mashed potatoes, spray with low calorie cooking spray and place in the oven for 30 minutes until golden and crisp!
Nutrition Facts : Calories 335 kcal, Carbohydrate 46 g, Protein 22 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 855 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving
CLASSIC SHEPHERD'S PIE
Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie.
Categories Dinner
Time 1h7m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
- Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Nutrition Facts : Calories 116 kcal
CLASSIC SHEPHERD'S PIE
Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie.
Categories Dinner,Lunch
Time 1h7m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF.
- Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
- Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes.
- Slice into 6 pieces and serve.
Nutrition Facts : Calories 180 kcal
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