Cottage Pie

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