This recipe I put together is so yummy. The sweet potato and white potato mashed with just a raw egg, means it is tasty enough to not need any milk or butter and if you use one of your HEX’s for the cheese topping then it is even better. Who would of thought you were even on a diet?

Ingredients

350g Extra Lean Mince
2 large white potatoes
1 sweet potato
1 large carrot chopped
1 medium onion finely chopped
1 clove of garlic minced
½ cup of frozen garden peas
Thyme
Beef Bovril – made into 300ml stock
½ cup of passata
1 tablespoon of balsalmic vinegar
Splash of worcester sauce
Salt and Pepper to season
Spray Oil
1 egg
42g of reduced fat cheddar (hex A)

Method

Set the oven to 180c or 356f
Peel and largely chop the white and sweet potato, and put to a saucepan of boiling water, bring to the boil and simmer
Spray a pan with some spray oil and lightly fry the onion and garlic
Add the carrots
Add mince and cook until browned, drain off any excess fat
Add thyme, passata, balsamic vinegar and worcester sauce and stir
Add stock made from Bovril
Bring to the boil and then reduce to a simmer, add the frozen peas, season with salt and pepper as required
Pour mince mixture into a casserole dish
Mash the Potatoes with the egg (don’t worry about the raw egg as it will be thoroughly cooked once shepherds pie is ready)
Place on top of mince mixture and smooth over with a fork
Bake in oven for approx 45mins -1hr
Top with the cheese approx 15-20 mins before end of cooking time.
Shepherds pie is ready when cheese has melted and browned.

Filed under: beef, main course, potatoes