Low fat Shepherd's Pie with Scalloped Potatoes
This version of a classic (half Shepherd's pie, half Lancashire hot pot) is a twist on a classic, or a fusion of two English dishes. Contains lots of veg and low in fat too. Adapted from Ainsley Harriott's low fat meals in minutes.
Ingredients:
2 large potatoes, thinly sliced
1 tbsp veg. oil (for frying)
2 carrots, diced
1 onion, finely chopped
450g lamb mince/ground lamb (the leaner the better)
300ml hot veg stock
2 tbsp soy sauce
1 tbsp cornflour/corn starch
Handful of frozen peas
3 tomatoes, thiny sliced
Handful of grated cheese
01. Cook the potatoes in a large pan of boiling water for 4 minutes / until soft. Drain. Set aside.
02. Pre-heat the oven to 160C fan. Heat the oil in a large frying pan and fry the carrots and onion over a medium heat until the onion is starting to become transparant.
03. In a separate pan, fry the lamb mince until well browned. Drain the fat and add the lamb to the same pan as the carrots and onions.
04. Pour in the hot stock and add the soy sauce. Bring to the boil and simmer rapidly for 4 minutes.
05. Mix the cornflour with a little water to form a paste and add gradually to the pan, stirring all the time. Add the peas. Let simmer for about 4 more minutes.
06. Spoon the mince mixture into a heatproof dish and top with overlapping potato slices and tomato. Sprinkle over the grated cheese and bake for 25 minutes.
Ingredients:
2 large potatoes, thinly sliced
1 tbsp veg. oil (for frying)
2 carrots, diced
1 onion, finely chopped
450g lamb mince/ground lamb (the leaner the better)
300ml hot veg stock
2 tbsp soy sauce
1 tbsp cornflour/corn starch
Handful of frozen peas
3 tomatoes, thiny sliced
Handful of grated cheese
01. Cook the potatoes in a large pan of boiling water for 4 minutes / until soft. Drain. Set aside.
02. Pre-heat the oven to 160C fan. Heat the oil in a large frying pan and fry the carrots and onion over a medium heat until the onion is starting to become transparant.
03. In a separate pan, fry the lamb mince until well browned. Drain the fat and add the lamb to the same pan as the carrots and onions.
04. Pour in the hot stock and add the soy sauce. Bring to the boil and simmer rapidly for 4 minutes.
05. Mix the cornflour with a little water to form a paste and add gradually to the pan, stirring all the time. Add the peas. Let simmer for about 4 more minutes.
06. Spoon the mince mixture into a heatproof dish and top with overlapping potato slices and tomato. Sprinkle over the grated cheese and bake for 25 minutes.