With a few substitutions make a Syn free version of this dish, but I prefer the extra taste so my recipe for shepard's pie does have a few Syns. If you use a non stick pan, you don't need oil. If you do need oil, rather use fry light.
Ingredients:
300g Quorn mince
2 onions, chopped
1 carrot, chopped
1 stick celery, grated
½ courgette, grated
415g tin baked beans (substitute with 400g peas if you prefer)
400g potatoes
2 Oxo beef stock cubes, (lamb if you prefer)
2 tsp dried mixed herbs
2 gloves garlic, crushed
2-3 tsp butter or spread
10g Parmesan cheese (2 Syns)
Ground black pepper
Optional
60g grated cheddar cheese (1 healthy extra A choice per serving)
How to:
- Sweat off the onions, carrot and celery in a large pan.
- In a frying pan fry off the garlic for 30 seconds then add the Quorn mince. Fry for about five minutes. Add the mince to the veggie pan.
- Add the beans, courgette, herbs and stock cube to the mince and veg and lower the heat and simmer for 10 - 15 minutes. Add a little water if the gravy is too thick.
- Peel and boil your potatoes.
- Mash your potatoes with the pepper, butter and grated cheese if you are using it. Set it aside to cool.
- Transfer the mince mixture to an oven proof dish and allow to cool a little.
- Spread the cooled mash over the mince and sprinkle over the Parmesan cheese.
- Bake in an oven at 180 °C for 20-30 minutes, or until the mash starts to turn golden.
If you leave out the butter and cheese you can make the dish Syn free. Lakeland sells a product called Butter Buds that add a nice buttery flavour to mash for only ½ Syn per sachet.
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