Shepherds Pie

250g lamb mince (preferably under 15%)

12g butter

1/2 onion diced

2 spring onions

150g frozen peas

400g white potato

1 garlic clove

1 bay leaf

4 brussell sprouts or a rough 1 cup of kale - grated

Small handful of green beans diced

1 tbsp diced chives

1/4 tsp thyme

2 tsp rosemary

3 tbsp worcestershire sauce

2 tbsp tomato paste

Bring a pot of salted water to the boil and from a cold cast iron skillet, pop heat on medium add the lamb, garlic and onion to the pot with a pinch of black pepper. We want the fat to render and not seal in hence starting in a cold pan.

Dice the potato and add to the boiling water.

Meanwhile, grate sprouts, dice the green beans chives and spring onion then add to the pan with kale and cook through for 4-6 mins.

Add the Worcestershire then peas and cook for 1-2 mins longer.

In a cup of boiling water, dissolve tomato paste with bay and herbs and then add to the skillet. Reduce into a sauce.

Meanwhile, drain potato and add butter and chives and mash as roiugh or as fine as you like, allow to steam cool a little whilst the sauce cooks out.

Add all of the pan into a roasting dish, top with the mashed potato and cook at 180C in the oven for 20 mins until the top has a coating.

Divide into three and serve with a fresh salad or top with light cheese.

Serves 3 - Calories 370 - P: 24 C: 40 F: 15 Fibre 11g