EE= 2syns per portion
450g swede
450g potato
A small handfull of fresh parsley
2 tbsp very low fat natural yogurt
salt and freshly ground black pepper
Fry light
1 onion
2 carrots
2 garlic cloves
400/500g extra-lean minced beef
1 tbsp tomato puree = 0.5 syns
1 tbsp corn flour = 3.5 syns
400ml beef stock
2 tbsp Worchestershire sauce
1 bay leaf
1 tsp dried oregano
1 egg
Method
1. Preheat the oven to 220c/Gas 7.
2. Peel the swede and cut into chunks. Boil until tender and then drain and mash until smooth. Chop the parsley and stir into the mash with the yogurt and seasoning to taste.
3. Fry off the onion, add the mince, fry until brown before adding the carrots. Cook on a gentle heat for 20 minutes.
4. Add the garlic, tomato and cornflour increase the heat and cook for a few minutes. Add the stock, Worchestershire sauce and bay leaf. Simmer and cook out (30-45 minutes).
5. Transfer the mixture into one large, or four individual, pie dishes and top with the swede mixture. Beat the egg, brush over the top and bake for 15-20 minutes until slightly golden.
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