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     Cottage Pie

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    PostSubject: Cottage Pie   Fri 26 Aug 2011, 05:19

    FREEZER FRIENDLY
    READY IN 1 HOUR AND 25 MINUTES
    SERVES 4

    FREE ON EXTRA EASY

    2LB POTATOES,PEELED AND CHOPPED
    A SMALL HANDFUL OF PARSLEY CHOPPED
    6 TBSP FAT FREE NATURAL YOUGURY
    LOW CALORIE COOKING SPRAY
    1 RED ONION,PEELED AND CHOPPED
    2 CARROTS,PEELED AND CHOPPED
    2 STICKS CELERY SLICED
    2 GARLIC CLOVES, PEELED AND CRUSHED
    7OZ FRESH OR FROZEN PEAS
    14OZ EXTRA LEAN MINCED BEEF
    400G CAN CHOPPED TOMATOES
    1TBSP CONCENTRATED BEEF STOCK
    2TSP DRIED OREGANO
    1 EGG,BEATEN
    STEAMED BROCCOIL AND CAUILFLOWER TO SERVE

    1 PREHEAT THE OVEN TO GAS 6,BOIL THE POTATOES IN A LARGE SAUCEPAN OF LIGHTLY SALTED WATER FOR 15-20 MINUTES OR UNTIL TENDER,DRAIN ADD THE PARSLEY AND YOGURT,MASH UNTIL SMOOTH AND SET ASIDE,

    2 SPRAY ANOTHER PAN WITH LOW CALORIE COOKING SPRAY,ADD THE ONION,CARROTS,CELERY,GARLIC AND PEAS AND FRY FOR 5 MINUTES,ADD THE MINCED BEEF AND COOK FOR A FURTHER 5 MINUTES,STIR IN THE TOMATOES,CONCENTRATED STOCK AND OREGANO, BRING TO THE BOIL,THEN REMOVE FROM THE HEAT AND TRANSFER TO FOUR INDIVIDUAL BAKING DISHES

    3 TOP EACH DISH WITH THE POTATO MIXTURE AND ROUGH UP WITH A FORK BRUSH WITH THE BEATEN EGG AND BAKE FOR 30 MINUTES OR UNTIL THE TOP IS GOLDEN,REMOVE FROM THE OVEN AND SERVE WITH THE STEAMED VEGETABLE

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