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Shepherd's Pie

Serves 4


No nonsense food that's both simple to prepare and satisfying to eat.

  • 1 lb. (400g) lean mince
  • 1 onion, chopped
  • 21-2 tsp. olive oil
  • half a pint (300ml) beef stock
  • 1 oz. (50g) cornflour
  • (topping) 1 lb. (400g) boiled potatoes, mashed
  • (topping) 2 fl. Oz. (40ml) skimmed milk
  • (topping) three quarter ounce (20g) low fat spread

    Cooking Instructions:
    1. Pre-heat the oven to 400F, Gas Mark 6, 200C
    2. Fry the onion using as little olive oil as possible
    3. Add the mince and fry until it browns or seals
    4. Drain off any fat then cook over a low heat for about 30 minutes stirring occasionally
    5. Mix together the cornflour and cold water then blend into the mince
    6. Simmer until it thickens then put into an ovenproof casserole
    7. Mix the skimmed milk and low fat spread into the potatoes
    8. Spread on top of the mince and draw a fork across the top
    9. Place back in the oven and bake until a golden brown, about 20 minutes

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000