main meals

Ingredients

	1 1/2 pound(s) potato, red, white, floury, peeled and cut into even chunks
	2 tsp fat-free margarine
	4 Tbsp fat-free skim milk
	1/2 tsp ground nutmeg, freshly grated
	1/8 tsp table salt
	1/8 tsp black pepper, freshly ground
	1 pound(s) raw extra lean ground beef
	2 tsp sunflower oil
	1 medium onion(s), chopped finely
	2 tsp minced garlic
	1 medium carrot(s), peeled and grated coarsely
	9 2/3 oz canned condensed beef broth bouillon and consomme
	1/2 Tbsp herbes de Provence, or other fresh or dried herbs
	2 Tbsp dried bread crumbs, or fresh, natural colour
	1 Tbsp grated Parmesan cheese

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.