Healthy Shepard’s Pie
This classic Shephard's Pie recipe is delicious, healthy and only 0.5 bites on plan.
- Low cal spray oil
- 1 onion, chopped
- 3-4 thyme sprigs
- 300g diced carrots
- 250g lean minced beef
- 1 tbsp plain flour
- 1 tsp vegetables bouillon powder made up to 350ml stock with boiling water
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 400g green lentils, drained
- 1 tsp Worcestershire sauce
- 550g Maris Piper or King Edward potato, roughly chopped
- 250g sweet potatoes, roughly chopped
- 2 tbsp half-fat crème fraiche
- 1 tbsp semi-skimmed milk
Spray a large pan with oil and fry the onion and thyme sprigs for 2-3 minutes. Add the carrots and cook for 5-8 minutes until the vegetables start to brown.
Stir in the mince and fry for 1-2 minutes until no longer pink. Stir in the flour and cook for another 1-2 minutes. Pour in the stock and stir until thickened.
Stir in the tomatoes and tomato puree, lentils and Worcester sauce. Season with pepper, reduce the heat and simmer, covered, for 45 minutes, stirring occasionally.
Meanwhile, prepare the topping by boiling the potatoes until tender and then mashing. Beat in the crème Fraiche with a wooden spoon until light and fluffy.
Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash, smooth with a knife and use a fork to create a ridged pattern on top.
Place the dish on a baking tray and bake at 200c/180c fan/gas 6 for about 20-25 minutes until piping hot and the filling is bubbling at the edges. If the top isn’t brown enough pop under a hot grill for 5 mins. Let it sit for 5 minutes before serving.