• Low-calorie cooking spray
  • 500g beef mince (5% fat or less)1 large onion, finely chopped
  • 1 large carrot, roughly chopped
  • 2 celery sticks, finely chopped
  • 2 large garlic cloves, crushed
  • 1 beef stock cube, crumbled
  • 3 tbsp tomato purée
  • 2 tsp Worcestershire sauce
  • ½ heaped tsp dried thyme
  • 1 tsp Marmite

For the topping:

  • 1kg potatoes, peeled and roughly chopped
  • 2 tbsp fat-free natural yogurt
  • 2 tbsp finely chopped fresh parsley


  1. Spray a large non-stick frying pan with a little low-calorie cooking spray and place over a high heat. Add the beef and fry for 8-10 minutes or until nicely browned, breaking up any lumps with a spoon. Drain off any fat, transfer to a plate and keep warm.
  2. Reduce the heat to medium, add the onion, carrot, celery and 2 tbsp water to the pan and cook for 10 minutes, adding a little more water if anything starts to stick. Return the beef to the pan and add the stock cube, tomato purée, Worcestershire sauce, thyme, Marmite and 400ml boiling water. Bring to a simmer and cook for 20 minutes or until the sauce has thickened, stirring occasionally. Check the seasoning.
  3. Meanwhile, make the topping. Put the potatoes in a saucepan of cold water and bring to the boil over a high heat. Simmer for 15 minutes or until tender. Drain well, then add the yogurt and parsley, mash it all together and season to taste.
  4. Preheat the oven to 200 °C/fan180 °C/gas 6.
  5. Spoon the beef mixture into an ovenproof dish, cover with the mash and level the top with a fork. Cook in the oven for 25 minutes and serve hot with your favourite vegetables or salad.
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