Ingredients
400kcals - Serves 4
Ingredients:
500g lean beef mince (5% fat or less)
1 large onion, finely chopped
1 large carrot, finely chopped
50g frozen garden peas
2 large garlic cloves, crushed
1 beef stock cube, crumbled
3 tbsp tomato purée
2 tsp Worcestershire sauce
½ tsp dried thyme
1 tbsp beef gravy powder
800g potatoes, peeled and roughly chopped
(serves 4 people)
Method
Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the beef and fry for 8-10 minutes or until nicely browned, breaking up any lumps. Drain off any fat, then transfer to a plate and keep warm.
Reduce the heat to medium and add the onion, carrot, peas, garlic and 2 tbsp water to the pan. Cook for 10 minutes, adding a little more water if anything starts to stick. Return the beef to the pan and add the stock cube, tomato purée, Worcestershire sauce, thyme, Gravy and 400ml boiling water. Bring to a simmer and cook for 20 minutes or until the sauce has thickened, stirring occasionally.Check the seasoning. Meanwhile, make the topping. Put the potatoes in a saucepan of cold water and bring to the boil over a high heat. Simmer for 15 minutes or until tender.
Once the potatoes are cooking, preheat your oven to 200°C/fan 180°C/gas 6.
Spoon the beef mixture into an ovenproof dish. Drain the potatoes, mash well and season to taste. Top the beef mixture with the mash and level the surface with a fork. Cook in the oven for 25 minutes. Divide between plates and serve with your favourite veg.
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