Shepherds Pie 2
Ingredients
- 766g/1 lb 11 oz potatoes, peeled & chopped
- 2 tbsp very low fat natural fromage frais
- Fry Light, for spraying
- 1 large onion, chopped
- 1 tsp Very Lazy Garlic
- 350g pack Quorn Mince
- 198g/7 oz frozen mixed vegetables
- 2 tbsp soy sauce
- 397g/14 oz can chopped tomatoes
- salt & ground black pepper
Preheat the oven to 180°C, 350°F, Gas Mark 4. Cook the potatoes in a large pan of boiling water for approximately 15-20 minutes until tender. Drain and mash with the fromage frais until smooth. Spray a large non-stick saucepan with the Fry Light and cook the onion for 5 minutes. Add the garlic and Quorn Mince and continue cooking for a further 2 1/2 - 3 minutes. Stir in the mixed vegetables, soy sauce and tomatoes. Bring to the boil and simmer for 10 minutes, seasoning to taste. Transfer to an ovenproof dish and spread the potato mixture on top. Bake for 30 minutes or until the potato topping is golden brown.
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