1 Carrot, finely grated (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1 Onion, finely chopped (s) (sff)
1 Oxo vegetable stock cube
1 Tbsp. Dried rosemary
1 Tbsp. Worcester sauce
4 Large white potatoes, suitable for mash (ff)
400g Chopped Tomatoes (s) (sff)
400g very lean Lamb mince (<16% fat=8 syn/4=2 syns per person)
Small tub of Fat free Fromage Frais (ff)
S & P
* Optional extra
120g strong cheddar cheese (120/4=30g = 1Hea per person)
Pre-heat the oven to 180C.
Peel the potatoes, cook for 20 mins until soft, mash with Fromage Frais instead of butter or milk. Whip to a smooth mix; keep warm until the meat is cooked.
Brown the lamb mince until all fat has been cooked out, add onions, carrot, celery, cook until the ingredients are soft.
Add the tomatoes, rosemary, Worcester sauce, S & P & stock cube, cook for 10 mins.
Prepare an oven-proof casserole dish, add the meat to just below the last 10mm, add the mash, *add cheese if you want to. Cook for 25-35 mins until the topping has browned & is hot, serve with baked beans or veg.
Credit: Pete’s Recipe Book