| |  | Shepherd's pie potatoes
 |  | | Serves | 4
Cooking Time | 1 hour 40 mins
POINTS value per serve | 3
Prep Time | 20 mins
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| | Potatoes, 4 x 240g, washed, dried
Olive oil, 1 tsp (5ml)
Brown onion, 1, finely chopped
Small button mushroom, 50g (about 10), sliced
Extra lean beef mince, 250g
Grated carrot, 1/3 cup (60g)
Diced tomatoes, 400g can
Low-fat milk, 1/4 cup (65ml)
Finely grated parmesan cheese, 1/4 cup (20g)
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| | - Preheat oven to 200ºC. Prick each potato 6 times with a skewer. Spray with olive oil and sprinkle with sea salt flakes. Bake for 1 hour or until tender. Cool. Cut potatoes in half lengthways and scoop out flesh leaving a 1cm thick shell. Transfer flesh to a bowl and set aside. Spray inside of shells with oil. Bake for 15 minutes or until crisp and golden.
- Meanwhile, heat oil in a non-stick frying pan over medium high heat. Add onion and mushrooms. Cook, stirring for 5 minutes or until softened. Add mince and carrot. Cook for a further 4 minutes. Stir in tomatoes and bring to the boil. Reduce heat to medium low. Cook for 2 minutes or until sauce has thickened. Season with salt and pepper.
- Add milk to reserved potato flesh and mash. Spoon mince mixture into potato shells. Top with mash mixture and sprinkle with parmesan. Spray with olive oil. Bake for 15 minutes or until cheese is golden. Serve.
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