Shepherd’s pie

Step 1
Preheat oven to 180^oC (160^oC fan-forced).

Step 2
Boil the potatoes for about 15 minutes or until cooked through. Drain.

Step 3
Meanwhile heat oil in a large frypan and cook onion, carrot and zucchini until onion is soft.

Step 4
Add the meat and stir breaking up the lumps of meat.

Step 5
Add sauces, tomato paste, thyme, pepper, peas and corn.

Step 6
Dissolve the beef stock cube in the water and add to the pan along with the lentils. Stir, reducing the heat and cook covered for 30 mins.

Step 7
Mix flour and water to form a paste.

Step 8
Remove frypan from heat, stir flour paste into the meat mixture then return to stove to cook for one minute.

Step 9
Mash the potatoes with the reduced-fat milk and margarine.

Step 10
Spoon mince into shallow dish and top with the mashed potato.

Step 11
Bake for 30 minutes.

Serving suggestions:

• Add 1 can of crushed tomatoes at the same time as the stock to turn into a Bolognaise sauce  
• Top the mashed potato with 50g of reduced-fat cheese before baking in the oven.