Shepherds Pie with Swede and Carrot Topping

Ingredients for  4  Servings

• 1

  Red onion, peeled and finely chopped
• 2

  Garlic cloves, peeled and crushed
• 2

  Celery sticks, finely chopped
• 2

  Carrots, peeled and finely chopped
• 350g

  Extra lean lamb mince
• 400g

  Can of chopped tomatoes
• 2 tbsp

  Concentrated lamb stock
• 2 tsp

  Dried oregano
• 1 tsp

  Artificial sweetner
• 1

  Egg, beaten
• -

  Low calorie cooking spray
• For the Topping

• 500g

  Swede, peeled and chopped
• 400g

  Carrots, peeled and chopped
• 6 tbsp

  Low fat natural yogurt
• 2

  Eggs yolks
• 4 tbsp

  Chopped parsley
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 15 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Start by making the topping. Put the swede and carrots in a saucepan of lightly salted boiling water and cook for about 5 minutes or until tender. Drain, return to the pan and mash until smooth. Stir in the yogurt, egg yolks and parsley, season well and set aside.
2. Meanwhile spray another pan with low calorie cooking spray and place over a high heat. Add the onion, garlic, celery, carrots and lamb mince and stir-fry for 4-5 minutes. Add the tomatoes, stock, sweetner and oregano and mix well. Bring to the boil and remove from the heat.
3. Preheat the oven to 200°C/Fan 180°C/Gas 6.
4. Transfer the mince mixture to a medium pie dish and top with the swede mash, swirling with a fork to ruffle the surface. Brush the beaten egg over the top and bake for 15-20 minutes, until golden and bubbling. Serve immeadiately.