Shepherdess Pie

Serves: 4
Preparation and cooking time: 1 hour 20
Calories per serving: 435
Total points per recipe: 20
Freezing: Recommended
Points per serving: 5

2 teaspoons sunflower oil
1 leek, chopped finely
1 small courgette, diced
1 carrot, diced
1 garlic clove, crushed
120g (4oz) mushrooms, sliced
60g (2oz) red lentils
60g (2oz) green lentils
210g (7oz) canned chopped tomatoes
450ml (¾ pint) water
1 bay leaf
½ teaspoon dried marjoram
½ teaspoon dried thyme
1½ tablespoons brown sauce
210g (7oz) canned baked beans
salt and freshly ground black pepper
For the topping:
960g (2lb) potatoes
5-6 tablespoons skimmed milk
30g (1oz) low-fat vegetarian Cheddar cheese, grated

1. Preheat the oven to Gas Mark 6/200C/400F
2. Heat the oil and gently fry the leek, courgette, carrot, garlic and mushrooms for 10 mins, covered, until soft
3. Add the lentils, tomatoes, water and herbs and bring the mixture to the boil. Then reduce the heat, partially cover, and simmer for 30 mins or until the lentils are soft and the mixture is thick. Stir in the brown sauce and baked beans and cook for a further 5 mins.
4. Meanwhile, place the potatoes in a pan of salted water, bring to the boil and simmer for about 20 mins until tender. Drain the potatoes, return to the pan and heat gently to dry out. Add the milk and seasoning and mash until smooth.
5. Remove the bay leaf from the lentil mixture and spoon into an ovenproof dish. Pile the potato on top and fork over. Sprinkle over the grated cheese.
6. Bake in the oven for 15-20 mins or until the potato is crispy.

Cook's note: might wanna add a stock cube :)

Spicy Pilaf

Serves: 4
Preparation and cooking time: 35 mins
Calories per serving: 500
Total points per recipe: 30
Freezing: Not recommended
Points per serving: 7½

2 tablespoons sunflower oil
1 onion, chopped
2 garlic cloves, crushed
2 teaspoons freshly grated root ginger
1 carrot, chopped
1 small aubergine, chopped
3 tablespoons mild curry paste
240g (8oz) white basmati rice
750ml (1¼ pints) vegetable stock
60g (2oz) raisins
60g (2oz) flaked almonds, toasted
1 tablespoon chopped fresh coriander
To serve:
300ml (½ pint) natural bio-yoghurt
2 tablespoons chopped fresh coriander


1. Heat the oil in a heavy-based saucepan and fry the onion over a high heat for 2 mins until golden. Reduce the heat, add the garlic, ginger, carrot and aubergine and fry over a moderate heat, stirring frequently, for 5 mins. Then stir in the curry paste and rice and cook, stirring, for a further minute.
2. Pour in the stock and stir in the raisins. Bring the pan to the boil. Reduce the heat until it simmers gently, then cover and cook for 15 mins.
3. Meanwhile, mix the yoghurt with the chopped coriander.
4. Remove the rice from the heat without removing the lid and leave to stand for 3 mins, then fluff up with a fork and mix in the almonds and coriander. Serve immediately topped with the yoghurt mixture.

We bloody love this one. If you're not mad-keen on coriander, try fresh mint and grated cucumber in the yoghurt instead. Or, leave out the yoghurty bit altogether :P

We also add a Weight Watchers naan to it, which makes it 9 points in total :-O