Shepherds Pie
Serving size: Serves 6
2 tsp vegetable oil
1 onion, chopped
500g lean cooked roast lamb or beef
2 Tbsp plain flour
1/2 tsp dry mustard
1 cup chicken stock or water
1 tsp Worcestershire sauce
2 Tbsp freshly chopped parsley
1 tsp grated lemon rind
1 carrot, thinly sliced
1/2 cup celery chopped
Freshly ground black pepper to taste
4 large potatoes
1/4 cup low fat milk
1 Tbsp chopped fresh chives
1/4 cup reduced fat mozzarella cheese, (optional)
Heat oil in a large saucepan. Add onion and meat. Cook until onion is soft. Stir in flour and mustard. Gradually stir in stock, Worcestershire sauce, parsley, lemon rind, carrot, celery and pepper. Cook, stirring until mixture boils and thickens.
Boil potatoes until tender. Mash with milk and chives. Spoon meat mixture into a lightly greased oven-proof dish. Top with mashed potato and, if desired, rough the surface with a fork to give an attractive rustic appearance. Sprinkle with mozzarella cheese (if using).
Bake at 180 degrees C for 20-30 minutes or until lightly browned.
Serve with a green salad.
Recipe by the Heart Foundation