Shepherd's Pie Potatoes

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 4 (240 g) potatoes
• 1 teaspoon olive oil
• 1 brown onion, finely chopped
• 50 g button mushrooms, chopped (about 10)
• 250 g extra lean beef, minced
• 1/2 cup grated carrot (60gm)
• 400 g canned diced tomatoes
• 1/4 cup low-fat milk (65ml)
• 1/4 cup finely grated parmesan cheese (20gm)
• flaked sea salt
• salt & pepper

Recipe

• 1 preheat the oven to 200c.
• 2 prick each potato 6 times with a skewer.
• 3 spray with oil and sprinkle with sea salt flakes.
• 4 bake for 1 hr or until tender.
• 5 cool.
• 6 cut each potato in half length ways and scoop out the flesh, leaving a 1cm-thick shell
• 7 transfer flesh to a bowl and set aside.
• 8 spray inside of shells with oil.
• 9 bake for 15mins or until crisp and golden.
• 10 meanwhile, heat the oil in a non-stick frying pan over medium-high heat.
• 11 add oil and mushrooms.
• 12 cook, stirring, for 5 minutes or until softened.
• 13 add mince and carrot.
• 14 cook for a further 4 minutes
• 15 stir in tomatoes and bring to the boil.
• 16 reduce heat to medium-low.
• 17 cook for 2 minutes or until sauce has thickened.
• 18 season with salt & pepper.
• 19 add milk to reserve potato flesh and mash.
• 20 spoon mixture into potato shells.
• 21 top with mash mixture and sprinkle with parmesan.
• 22 spray with olive oil spray.
• 23 bake for 15 minutes or until cheese is golden.
• 24 serve.