Weight Watcher Recipe Galore: Italian shepherd’s pie
SERVES: 4
CALORIES/ SERVING: 246
WW POINTS PER SERVING: 5
FAT: 5G
FIBRE: 2G
PREPARATION TIME: 60 MINUTES
COOKING TIME: 30 MINUTES
Try this traditional family dish with a Mediterranean-style twist. Delicious!
- 450g (1 Ib) extra lean minced lamb
- 1 medium red onion, finely chopped
- 2 garlic cloves, crushed
- 225g (8oz) chestnut mushrooms, finely sliced
- 1 tbsp chopped fresh oregano
- 2 tsps vegetable bouillon stock powder
- 2 X 400g cans chopped tomatoes
- 1 kg (2lb) potatoes
- 3 leeks, trimmed and finely chopped
- 8 sun-dried tomatoes, finely chopped
- olive oil spray (e.g. Fry Light)
- salt and freshly ground black pepper
1 Preheat the oven to 200C, 400F, Gas Mark 6. Preheat a stickfree pan.
2 Add the lamb, onion and garlic to the hot pan and brown guickly over a high heat. Add the mushrooms, oregano and stock powder, stirring well. Pour in the tomatoes and simmer gently for 20 minutes to allow the meat to cook and the sauce to reduce.
3. Meanwhile, cook the potatoes in a saucepan of salted boiling water. Drain and mash well until smooth. Add the leeks and sun-dried tomatoes and mix well. Season with salt and black pepper.
4. Using a slotted spoon, place the meat mixture in the bottom of an ovenproof dish. Cover with the potatoes, smooth over with a fork and spray lightly with olive oil spray.
Bake in the oven for 30-40 minutes until golden.
It will make a wonderful plate that the whole family will come together and enjoy!
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