Serves: 6, Calories: 529, Time: 2 hrs 30 mins

Ingredients:

• 1 tbsp veg oil.  124
• 1 large onion, diced.  75
• 500g mince 5% fat. 830 (lamb 20% 1345)
• 500g chantonnay carrots, trimmed.  205
• 250ml red wine.  196
• 2 Knorr beef stock pots.  120
• 750ml boiling water
• 50g plain flour slurry.  171
• 1 tsp garlic purée.  17
• 1.¼ tsp rosemary
• ⅛ tsp salt
• ¼ tsp pepper
• 1.25kg potatoes, peeled, chunked.  1013
• 50g butter.  375
• 100ml milk.  50

Method:

1. In sauté pan; Soften onion in oil. 5 mins.
2. Brown mince. 5 mins
3. Add red wine. Reduce for 10 mins.
4. Add carrots and boiled water.
5. Stir in stock pots, garlic, salt, pepper and rosemary. Cover.
6. Simmer until carrots are tender, 45 mins, topping up water to keep carrots submerged.
7. Meanwhile, in large saucepan; Cover potatoes with boiled water. Simmer for 20 mins until tender, drain. Mash with butter, milk, salt and pepper.
8. Add flour slurry to mince, stir well, simmer flour taste out (3-4 mins).
9. Preheat oven to 180°C Fan/Gas Mark 6.
10. In individual serving dishes; divvy up mince mix. (Or use x2 11x8" Pyrex dishes).
11. Pipe/spoon on mash. Top with (optional) grated cheese.
12. Bake for 30 mins until gravy bubbles. (40 mins from chilled).

Calories = 3176

• 3176 / 6 = 529

Tip: Substitute 50ml boiled water for Port.

Alternatively: Swap beef mince for lamb to make Shepherds pie, add peas to lamb when carrots are tender.

Alternatively: Top either version with Clapshot (Carrot and Swede) or Cheese and Chives Mashed Potato instead of standard mashed potato.