4pcsMedium Potatoes (Royal Blue or Ruby Lou)Unpeeled and quartered
1TbspButter
1TbspSkim Milk
1Pinch of Salt & Pepperto taste
1Coat of Olive Oil Spray
1pcBrown OnionFinely chopped
1/2pcCarrotPeeled and grated
1tspMixed Herbs
400gLean Lamb Mince
1pcBeef Stock Cube
1 1/4cupWater
3TbspGravy Powder
Instructions
Preheat the oven to 180C.
Boil, steam or microwave potatoes until tender. Drain. Mash potatoes in a large bowl with butter, milk and seasoning.
Spray a large non-stick frying pan with olive oil spray. Cook onion, carrot and mixed herbs, stirring until onion softens. Add minced lamb and cook, stirring until browned.
Crumble the stock cube into the water, stir in the gravy powder thoroughly and add to the mince mixture. Stir until mixture thickens.
Place in an ovenproof dish. Top with mashed potato mixture. Bake uncovered for 40 to 50 minutes until pie is heated through and the potato crust is golden.