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Photo of Easy Shepherd's Pie by WW

Easy Shepherd's Pie

2
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Always a favourite with the family, this is delicious with peas or broccoli on the side.

Ingredients

Cooked potato, red or white

1½ pound(s), floury, peeled and cut into even chunks

Fat-free margarine

2 tsp(s)

Fat-free skim milk

4 tbsp(s)

Ground nutmeg

½ tsp(s), freshly grated

Table salt

⅛ tsp(s)

Black pepper

⅛ pinch(es), freshly ground

Uncooked 95% lean ground beef

16 oz

Sunflower oil

2 tsp(s)

Onion

1 medium, chopped finely

Minced garlic

2 tsp(s)

Carrots

1 medium, peeled and grated coarsely

Canned condensed beef broth bouillon or consomme

9⅔ oz

Herbes de Provence

½ tbsp(s), or other fresh or dried herbs

Dried plain breadcrumbs

2 tbsp(s), or fresh, natural colour

Grated Parmesan cheese

1 tbsp(s)

Instructions

  1. Boil the potatoes until just tender, then drain well and return to the pan. Heat until dry and floury, then mash the potatoes until smooth and lump free.
  2. Mix in the low-fat spread, milk, nutmeg and seasoning. Set aside.
  3. Dry-fry the mince in a very hot preheated non-stick frying-pan, stirring well to break up any lumps.
  4. Add the oil and then the onion, garlic and carrot. Cook for 5 minutes until the vegetables soften, then stir in the consommé and 150 ml (5 fl oz) of water plus the herbs and seasoning.
  5. Simmer uncovered for 10 minutes until the meat is cooked and the liquid has been reduced. Stir once or twice during cooking.
  6. Preheat the grill to a medium heat. Spoon the meat into a heatproof pie dish and spread the mashed potato roughly on top, with a fork. Sprinkle over the crumbs and the cheese.
  7. Place the pie dish under the grill and brown the top of the pie.

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