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Cottage Pie
1 lb - 11/2 potatoes peeled
2-3 tbsp skimmed milk
Low fat cooking spray
250g/9ozs very lean minced beef
1 large onion finely chopped
1 carrot grated coarsely or finely chopped
1 tbsp plain flower
Good pinch of dried mixed herbs
1 tsp Worcestershire sauce
1 tbsp dried breadcrumbs
1 large tin of chopped tomatoes
14 fl ozs/400 ml beef stock
Salt and pepper to taste
Cut the potatoes in to chunks and boil them in lightly salted water until tender. Mash and mix in the milk and seasoning. Mash until soft (not too runny).
Heat a non-stick frying pan. Spray it lightly with low fat cooking spray and add the mince beef stirring to break the meat up as it browns. Cook for about 5 minutes or until mince crumbs.
Add the onion and carrot plus a little water to moisten the mixture if required. Continue cooking for 5 minutes. Stir in the flour add the stock, herbs and Worcestershire sauce. Bring to the boil. Add the chopped tomatoes season well and simmer for another 10-12 minutes.
Transfer to an ovenproof dish. Place the potato mash over the top. Level it off and sprinkle over the breadcrumbs.
Pre-heat the grill. Brown the pie top until golden and slightly crisp.
Serves 4
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