Ingredients
The following ingredients have 4 Servings
- 1 kg potatoes (cubed,peeled)
- 2 tbs light sour cream
- 1 egg yolk
- 2 tbs olive oil
- 1 kg lamb mince (lean)
- 2 garlic cloves (crushed)
- 1 onion (diced)
- 2 carrots (peeled, diced)
- 1/2 cup frozen peas
- 2 tbs reduced-fat margarine
- 2 tbs plain flour
- 2 cups Massel Chicken Style Liquid Stock
- 2 tbs Worcestershire sauce
- 3 tbs seeded mustard
- 1 tsp paprika
Instruction
- Place potatoes in a saucepan and cover with water and bring to the boil. Salt and cook until tender.
- In a frying pan, cook the lamb for 5 minutes and then add the onion, carrots and garlic.
- Cook for a further 5 minutes, stirring constantly. Stir the peas through and remove from heat and set aside.
- In a separate frying pan, heat the low-fat margarine and when bubbling sprinkle in the flour and stir until it starts to brown.
- Add the Worcestershire sauce and whisk in the chicken stock, cooking until thickened.
- Add the seeded mustard and whisk in.
- Preheat the oven to 180°C.
- Pour the sauce into the lamb mix and spoon into a casserole dish.
- Drain and mash the potatoes until smooth. Stir through the egg yolk and sour cream. Spoon mashed potato over the lamb and sprinkle with paprika.
- Bake for 20 minutes until the top is slightly golden.
