Old fashioned shepherd's pie

Serves 4
each serving is  :
Free  on Extra easy
9  ½ Syns on Green
8 ½  Syns on Original

Preparation time : 30 min
Cooking time :   60 min

• 900 g potatoes , peeled and roughly chopped
• 3 egg yolks , lightly beaten 
• salt and fresh ground black pepper
• 500 g lean lamb leg steaks , all visible fat removed , roughly chopped
• low calorie cooking spray
• 1 onion , peeled and finely chopped
• 2 garlic gloves , peeled and crushed
• 2 celery sticks , finely chopped
• 2 carrots , peeled and finely chopped
• 400 g chopped tomatoes
• 1 lamb stock cube
• 1 tsp sweetener
• 2 tsp dried mixed herbs
• 1 egg , lightly beaten

1. Cook the potatoes in a saucepan of lightly salted boiled water for approximately 20-25 minutes until tender , drain , return to the pan and mash until smooth . When cool stir with the egg yolks , season well and set aside.
2. Meanwhile place the chopped lamp in food processor and blend until the meat resembles mince.
3. Spray a large frying pan  with low calories cooking spray and place over a high heat. 
4. Add the lamb , onion , garlic , celery and carrots and stir-fry for 4-5 minutes.
5. Add the tomatoes , stock cube , sweetener and dried mixed herbs and stir to mix well.
6. Bring to boil and remove from the heat.
7. Preheat the oven to 200 °C / gas 6
8. Transfer the lamb mixture into a medium-sized pie dish and top with the mashed potato , ruffing up the surface with a fork.
9. Brush the beaten egg over the top and bake for 20-25 minutes until lightly golden and bubbling.

Recipe come from All in One Extra easy  Slimming world book

Vegetable and chickpea soup

Serves 4
Each serving is :
Free on Extra Easy
Free on Green
8 Syns on Original

• 1 large red onion , peeled and finely chopped

• 4 celery sticks

• 2 large garlic cloves , peeled and crushed

• 1 carrot , peeled and finely diced

• 1 small red chilli , deseeded and diced

• 1,2 litres boiling hot vegetable stock

• 200 g small baby new potatoes , peeled and cut into small chunks

• 100 g fine asparagus tips

• 200 g canned chickpeas , drained

• 200 g frozen soya beans or broad beans

• salt and freshly ground black pepper

• a small handful each of fresh flat-leaf parsley and fresh mint , chopped

1. Place a large non-stick saucepan over medium heat , add the onion , celery , garlic , carrot , and red chilli and stir fry for 1-2 minutes.
2. Pour over the vegetables stock , bring to boil then add the potatoes. 
3. Simmer   for 12-15 minutes or until tender.
4. Add the asparagus tips , chickpeas and the frozen beans for the last 4 minutes of cooking.
5. Season to taste and stir in the chopped herbs before serving.

Recipe come from All in One Extra easy  Slimming world book

Pasta "cake"

Syns per serving with Parmesan
Original 8
Green 1
Syns per serving without Parmesan
Original 7
Green free

Serves 4
Ingredients:

• Fry light
• 6 spring onions , trimmed and finely sliced
• 2 garlic cloves  peeled and crushed
• 2 tomatoes ,  deseeded and finely chopped 
• 1 red pepper , deseeded nad finely diced
• 200g/ 7 oz fresh or frozen peas
• 25g/1 oz fresh basil leaves
• 400g/14 oz cooked short-shape paste such as penne , fusil, farfalie ( or less than 400g) 
• 6 eggs
• 4 tbsp chopped flat-leaf parsley
• 2 tbsp finely grated Parmesan cheese
• sea salt and freshly ground black pepper

Method:

1. Spray a non-stick lidded frying pan with Fry light and add the spring onions and garlic.
2. Stir-fry over a medium heat for 1 minute and then add the tomatoes , red pepper and peas.
3. Stir-fry for 4-5minutes and then add the basil leaves and the cooked pasta .
4. Preheat the oven to 200 degrees
5. Transfer everything to oven- proof dish .
6. Beat the eggs in a large bowl , stir in the chopped herbs and Parmesan cheese , if using. 
7. Season well and pour over the pasta mixture.
8. Bake for about 15-20 minutes.
9. Enjoy :)

Recipe comes from 30 minutes meals , slimming world ( I done some modification)