Ingredients

The following ingredients have 4 Servings
  • 500 g lean stewing steak (diced)
  • 1 large onion
  • 2 medium carrots
  • 250 g mushrooms (sliced)
  • 2 tbsp Henderson's Relish
  • 120 g low fat, spreadable cheese
  • low calorie cooking spray
  • 1/2 tsp freshly ground black pepper
  • 500 g potatoes (peeled and chopped)
  • 1 egg
  • 1 beef stock cube (made up with 500ml boiling water)
  • pinch of salt

Instruction

  • Spray a pan with low calorie cooking spray and place over a medium to high heat. Add the diced steak and fry for 5 minutes, until browned.
  • Remove the steak from the pan and give it another little spray with the low calorie cooking spray. Saute the onions and mushrooms for 3-4 minutes until softened.
  • Return the meat to the pan along with the black pepper, carrots, stock, and Henderson's Relish.
  • Bring to the boil, then reduce the heat, cover and allow to simmer gently for 2-2 1/2 hours.
  • Meanwhile cook the potatoes in a pan of salted water, for around 20 minutes, until they are soft. Drain and mash well, beat the egg and stir through. Keep warm.
  • When the steak is tender, stir through the cheese spread to make a creamy sauce. Taste and add a little more pepper if you like.
  • Pre-heat the grill on a high setting.
  • Pour the creamy steak into an oven proof dish.
  • Top with the mashed potato and fluff the top with a fork.
  • Place under the grill for a couple of minutes until the top is golden and crisp.
  • Serve with your choice of accompaniment.