Tuesday, 17 August 2010

Shepherd's Pie

Serves 4, 1 syn per portion


4 carrots

500g lean turkey mince

1 large onion

2 medium sweet potatoes

2 medium baking potatoes

2 beef stock cubes

1 tbsp of Butter (2 syns)

8 tbsp of semi skimmed milk (2 syn)

Fry light

Salt and pepper


1. Peel the potatoes and half and put into a pan and boil until soft

2. Meanwhile peel and cut the carrots into slices, then par boil for 5 minutes

3. Finely chop the onion and add to a pan and fry with fry light until soft

4. Once soft add the mince and fry until the mince is cooked

5. add boiling water to the stock cube to make up ¾ pint of stock

6. Once the carrots are cooked add to the pan with the onions and mince and mix

7. add the mixture to a casserole dish with the stock

8. Mash the potatoes with the butter, milk and salt & pepper

9. Put the mash over the filling in the dish, use a fork to go horizontally and vertically over the top to flatten the mash

10. Bake for 30 minutes or until crispy on top

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