Ingredients

• 700 g potato(es), floury, peeled and cut into even chunks
• 2 teaspoon very low-fat spread
• 4 tablespoon skimmed milk
• 1/2 teaspoon nutmeg, freshly grated
• 1 pinch salt
• 1 serving pepper, freshly ground, black
• 550 g extra-lean beef mince
• 2 teaspoon sunflower oil
• 1 medium onion(s), chopped finely
• 2 teaspoon garlic, puree
• 1 medium carrot(s), peeled and grated coarsely
• 275 g Baxters Luxury Beef Consomme, condensed
• 1/2 teaspoon fresh or dried herbs, mixed
• 2 tablespoon fresh breadcrumbs, natural colour
• 1 tablespoon parmesan cheese, grated fresh

Instructions

• Boil the potatoes until just tender, then drain well and return to the pan. Heat until dry and floury, then mash the potatoes until smooth and lump free.
  
  
• Mix in the low-fat spread, milk, nutmeg and seasoning. Set aside.
  
  
• Dry-fry the mince in a very hot preheated non-stick frying-pan, stirring well to break up any lumps.
  
  
• Add the oil and then the onion, garlic and carrot. Cook for 5 minutes until the vegetables soften, then stir in the consommé and 150 ml (5 fl oz) of water plus the herbs and seasoning.
  
  
• Simmer uncovered for 10 minutes until the meat is cooked and the liquid has been reduced. Stir once or twice during cooking.
  
  
• Preheat the grill to a medium heat. Spoon the meat into a heatproof pie dish and spread the mashed potato roughly on top, with a fork. Sprinkle over the crumbs and the cheese.
  
  
• Place the pie dish under the grill and brown the top of the pie.
  
  NB. Vegetarians should use vegetarian parmesan