Old-fashioned shepherd's pie

ingredients:

• 1 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 1 clove of garlic
• 500g lean minced meat (or minced lamb)
• 1 carrot, finely chopped or grated
• 1 celery stalk, thinly sliced
• 250g fresh or frozen peas
• 1 tbsp tomato puree
• 1 tbsp fruit chutney
• 1 tbsp Worcestershire sauce
• 350ml vegetable stock (or reduced salt lamb stock)
• 500g potatoes, peeled and cut into chunks
• 70ml low fat milk
• 30g reduced salt margarine
• grated cheese
• breadcrumbs

Method 

Heat the oil in a large saucepan. Add chopped onion and garlic. Cook for 3-4 minutes until softened and lightly browned. Add mince and cook over a high heat, stirring well with a wooden spoon. Add the carrot, celery, peas and stir well. Add the tomato puree, fruit chutney, Worcestershire sauce and stock. Bring to the boil, stirring frequently. Partially cover with a lid and simmer for 20 minutes.

Preheat oven to 200C and start to prepare topping. Place the potato chunks in a saucepan of boiling water, cover and cook for 15-20 minutes or until potatoes are tender. Drain the potatoes and pour in the milk, add a dollop of margarine and mix well.

Spoon the meat mixture into an ovenproof dish, then spread the mashed potatoes on top. Grate cheese and breadcrumbs and sprinkle on top of pie.

Bake for 20 minutes or until bubbling and slightly browned.

Serves 6