Shepherd's Pie

This was yesterday dinner. I haven't been cooking this for quite a while. My girl loves this especially the potato part. Since this is one of the family relish, I'd love to share this with all of you.

I have lots of family's delights recipes but I don't have the pics. For the sake of this blog, I'm cooking them one at a time and taking some shots of the food prepared. Hopefully my daughter will be able to enjoy the treasured recipes with her family members in future (what am I rambling about? Hehehe.. She hasn't completed school yet.. Still in form 1).

Shepherd’s Pie

Filling:

Cooking oil spray

2 onions, thinly sliced

1 large carrot, finely chopped

2 celery sticks, finely chopped

500 g (1 lb) lean lamb mince (I used minced chicken)

2 tablespoons plain flour

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

2 cups (500ml) water

1 beef or chicken cube

⅓ cup (20g) finely chopped fresh parsley

Top:

1.25 kg potatoes (chopped and cooked until tender)

½ cup (125ml) skim milk

Paprika, to sprinkle

1. Heat the large non-stick frying pan which has been lightly sprayed with oil.
2. Pie filling: Add the onion, carrot and celery and stir constantly over medium heat for 5 minutes, until the vegetables begin to soften. Add one tablespoon water to prevent sticking. Remove from the pan and set aside.
3. Spray the pan with a little more oil, add the chicken/lamb/beef mince and cook over high heat until well browned.
4. Add the plain flour and stir for 2-3 minutes.
5. Return the vegetables to the pan and add the tomato paste, Worcestershire sauce, stock cube and 2 cups (500ml) water. Stir and slowly bring to the boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
6. Top: Meanwhile, drain and mash potatoes until smooth.
7. Add the milk, season with salt andpepper, then beat well.
8. Preheat a grill.
9. Prepare the pie: Stir the chopped parsley through the mince and season well. Pour the mince into a 1.5 litre capacity baking dish. Spoon the potato over the top, spreading evenly with the back of the spoon. Use a fork to roughen up the potato and make the traditionally crunchy topping (You can also pipe the filling using piping bag if you want). Sprinkle lightly with paprika and grill until golden. Watch carefully because the potato browns quickly.

Nutrition per serve (if the recipe uses lamb)

Protein 3g; Fat 7g; Carbohydrate 15g; Dietary Fibre 2.5g; Cholesterol 1mg; 915 kJ (220 cal)

Source: Periplus Step-by-Step Tasty Low-fat Recipes Book