2 tsp olive oil
250g lean minced beef
I onion, finely chopped
125g carrot, diced
125g swede, diced
65g lentils
200g can baked beans
450ml vegetable stock
2 tbsp worcestershire sauce
1 tbsp tomato puree
3 tsp wholegrain mustard
400g parsnips, diced
250g potatoes, diced
2 tbsp fat-free fromage frais
pepper

heat oil in a frying pan, add the mince and onion and fry, stirring for 5 mins or until the mince is evenly browned.
Stir in the carrot, swede and lentils, then mix in the baked beans, stock, worcestershire sauce and tomato puree. Add i tsp mustard and a little pepper. Bring to the boil, stir well, then cover and simmer, stirring occasionally for 45-50 mins or until the lentils are tender and the stock is reduced and thickened.
Meanwhile cook the parsnips and potatoes in a saucepan of boiling water for 20 minutes. Drain then tip them back into the pan and mash with with the remaining mustard, the fromage frais and a little pepper.
Spoon the mince mixture into a 1.2 litre pie dish and top it with spoonfuls of the mash. Grill until brown.

Good served with peas (not included in nutritional info)

Serving Size: 4 generous helpings

Number of Servings: 4

Recipe submitted by SparkPeople user PILLYWIGGIN.

 

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