'pizza' Shepherds Pie - Weight Watchers |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I call this pizza shepherds pie because the first time I made it my husband said the cheese made it taste like pizza. The consistancy of the meat mixture should be thick, but not dry. 6 Weight Watchers points per serving if using the leanest minced beef available and low fat Mozerella. Ingredients:
250 g lean ground beef (ground beef, leanest available) |
cooking spray |
4 -6 large carrots, peeled and diced |
1 large onion, diced |
400 g mushrooms, chopped into medium chunks |
220 g baked beans (small tin) |
2 garlic cloves, crushed. (i use the frozen ready preopared garlic) |
1 instant oxo, vegetable cube |
2 tablespoons tomato puree |
dried oregano |
dried basil |
water, as required |
800 g potatoes, boiled and mixed with |
4 teaspoons low-fat margarine, and |
skim milk, as desired |
120 g low fat mozzarella cheese |
Directions:
1. Heat the oven to 200*c.
2. In a large saucepan heat some spray oil on a high heat.
3. Add onions and carrots. Sautee until they start to turn brown, turn heat to half and add mushrooms.
4. Meanwhile, boil potatoes.
5. One onions, carrots and mushrooms are nicely browned remove from the pan and set aside.
6. Add mince and brown.
7. Drain any fat from meat.
8. Re-add the vegetables to the pan.
9. Add tin of beans, tomato puree, garlic, herbs and oxo. Stir well and bring to the boil. Add water as neccesary to get the consistency you desire. Bring to the boil. Turn down and simmer for 20 to 30 minutes, stirring from time to time and adding water as required.
10. Mash the potatoes with the spread and milk.
11. Put meat mixture into oven proof dish and put potato on top.
12. Break mozerella into small pieces and scatter over the top of the shepherds pie.
13. Cook in the oven for around 30 minutes.
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