AutumnH's fat free, guilt free, no nonsense, gorgeous shepherds pie.
500g lean mince
1 large onion diced
2 garlic gloves dices
tin of chopped tomatoes
peas and sliced carrots (I don't measure these, just bung them in! You can also add chick peas or lentils if you want supa veg!)
3 beef oxo cubes
2 wooden spoon servings of Lea & Perrins Worcestershire Sauce or red wine (but the wine doesn't need measuring!
)
Whatever is in the spice cupboard (mixed herbs, mint, Italian herbss herbs de Province - whatever smells nice to you)
bag of sweet potatoes
Peel and chop the sweet potatoes into cubes and put them onto boil with a little salted (yes, the entire bag. Usually there's about 5-6 spuds in there, you'll need alot more than you think because their consistency when cooked is different to white potatoes)
Brown off the mince along with the garlic and onion using fry light, then drain.
Bung in the tin of tomatoes and stir.
Crumble in the oxo cubes
Throw in the peas and carrots
Stir in the worcester sauce
Throw in whatever herbs you decided to use and simmer for 15 mins.
Preheat oven to 180 (adjust for fan assisted)
By now the sweet potatoes should be soft. When you stab them, they should be really, really soft with no resistance.
Drain and mash.
I don't need to tell you how to put this all together, soafter putting the mash on top, cover it with reduced fat mature cheese.
Bake for 35min.
Don't eat it all at once!
