Shepherd's Pie
•Dinners & Sides
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| Serves | Prep. Time |
|---|---|
| 5 | 40 mins |
Ingredients
- 500g extra lean mince
- 600g spud lite potatoes, cut into cube
- 250g sweet potato, cut into cubes
- 1/2 cup almond milk
- 1 clove garlic, crushed
- 1/2 brown onion, diced
- 1-2 tsp dried herbs of choice
- 1 tbsp. gravy powder
- 2 tbsp. tomato paste
- 1 tbsp. water
- 1/4 cup corn kernels
- 1/2 cup mushrooms, sliced
- 1 cup baby spinach
- Salt & pepper
- 75g low-fat cheese
Method
- Bring a medium to a large saucepan of water to the boil with a pinch of salt.
- Add on the potatoes and cook until soft
- Drain the water and mash with the almond milk until smooth. Set aside.
- Heat a non-stick frypan over medium heat. Add in the onion and garlic and cook until the onion is translucent. Add in the mince and allow to brown.
- Add in the mushrooms, sauce, gravy powder, water and herbs. Simmer for 3-5 minutes. Add in the baby spinach and corn and take off the heat.
- Preheat oven to 180 degrees.
- Pour the mince into a baking dish. Top with the mashed potato and spread evenly. Sprinkle with the cheese.
- Bake for 25 minutes.
- Allow to cool slightly before serving.
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 294 | 30g | 26g | 8g |
