Chicken Shepherds Pie (Low Fat version and suitable to freeze!)

Chicken Shepherds Pie (Low Fat version and suitable to freeze!)

Ingredients

Olive Oil Spray
1 large leek, sliced
3 cups diced vegetables (or fzn mixed vegetables!)
400g lean chicken mince
¼ cup plain flour
2 tablespoons tomato paste
2 cups prepared vegetable stock
1.2kgs potatos peeled, cooked and mashed with 2/3 cup skim milk
¼ cup of breadcrumbs
Chopped parsley and paprika to garnish

Method:

Preheat oven to a moderate 180C. Lightly grease a 10-12 cup casserole dish. Heat a large pan and spray with olive oil spray. Add the leek and diced vegetables and cook for 2-3mins. Add the mince amd cook until well browned adding a little water if needed to prevent catching. Sprinkle the flour over the surface and stir in the tomato paste. Gradually add the stock, mixing until well combined. Simmer for 5 mins stirring occasionally. Season to taste with pepper.

Transfer to prepared dish and top with mashed potato. Sprinkle with fresh breadcrumbs, parsley and paprika. Bake for 15-20 min or until golden bown. Serve with a mixed salad.