Shepherds Pie

•    600g lean beef mince
•    1 large onion, diced
•    1 cup each of diced carrot, sliced zucchini and celery
•    1 cup each of small broccoli and cauliflower florets
•    ½ cup each of frozen peas, corn and green beans
•    2 level teaspoons of beef stock powder
•    2 level tablespoons of Worcestershire sauce
•    2 level tablespoons of oyster sauce (or soy sauce)
•    2 level tablespoons of tomato sauce
•    3 tablespoons of low calorie gravy mix such as ‘Bisto’
•    1.5 cups water

Topping:
•    1kg potatoes suitable for mashing (Agria are great)
•    ¼ cup trim milk
•    ½ cup grated reduced fat tasty cheese

Directions
Chop and prepare all vegetables, including onion, then microwave all in a little water on high for 10 minutes. Stir a couple of times while cooking.

Spray a large non-stick fry pan (which has a lid) with cooking spray and brown mince over moderate heat. Once cooked, drain any fat off the mince and return it to the pan. Add the stock powder, and the sauces. Make up the gravy with the water, stir well and add to the mix. Bring pan to the boil and add pre-cooked, drained vegetables, put lid on and simmer 5 minutes, stirring occasionally. Make sure the mixture does not stick to the bottom of the pan. Keep warm in pan. (If the mixture is too thick you may need to add more water, but you don’t want it too runny)

In another pot cooked the diced potatoes until tender, then drain and mash well with trim milk.Pour the (still warm / hot) mince mix into a large lasagne dish. Spoon small mounds of mashed potato over the meat mixture and run a fork through to even out. Sprinkle with grated cheese and place under grill until browned on top.