Savoury mince

Instructions

1. Preheat your oven to 200°C/fan 180°C/gas 6 and boil a full kettle.
2. Put a large non-stick saucepan over a high heat. When it’s hot, dry-fry the mince for 5 minutes, or until browned all over, then drain and set aside.
3. Wipe out the pan and spray it with low-calorie cooking spray. Cook the onion and carrots over a medium heat for 7 minutes, or until soft, stirring often – add 1-2 tbsp water if they start to stick. Return the mince to the pan, crumble over the stock cubes and stir in 450ml boiling water. Cover, bring to a simmer and cook for 15 minutes, until rich and thickened.
4. At the same time, pour the rest of the boiled water into a large saucepan and put it over a high heat. Add the potatoes, bring back to the boil and simmer for 10 minutes. Drain and run the spuds under cold water, then slice into 1cm-thick rounds.
5. Mix the peas into the mince, then spoon into a large baking dish. Arrange the potatoes over the top, overlapping them a little. Spray with low-calorie cooking spray and bake for 40 minutes, until the potatoes are crispy and golden. Serve with lots of Speed veg.