Quick Shepherd’s Pie
Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes. When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes. In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes. And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.
Makes: 4Prep Time: 30 minutesCook Time: 30 minutes
- 300g lean minced lamb, or quorn (or 150g each meat and quorn)
- 1 onion
- 4 cloves of garlic
- 2 tsp cumin seeds
- 1 tbsp cocoa powder
- 4 carrots, peeled and grated
- 1 jar tomato based sauce (reduced fat)
- 12 Californian Prunes, finely chopped
- 400g potatoes, peeled, cut into quarters
- 4 leeks, washed and finely sliced
- 1-2 tbsp dijon mustard
- 1-2 tbsp milk
- Dry fry the meat with onion, garlic and cumin seeds.
- Add grated carrots, cocoa powder, tomato-based sauce and California Prunes and mix well. If using Quorn for a vegetarian option, add it now. Cover and simmer on low heat while potatoes are cooking.
- Boil potatoes and add chopped leeks 10 minutes before end of cooking time. When cooked, drain potato water, reserving to make a gravy or for a soup stock.
- Mash the potatoes and leeks with mustard and a little milk as needed.
- Place meat mix in flat casserole dish, top with potato mix and bake in a medium oven for 30 minutes or until the potato starts to crisp on top.
- Serve with a large helping of green beans and sweetcorn or other vegetables, fresh or frozen.