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Classic Lamb Shepherd's Pie
Classic Lamb Shepherd's Pie

Classic Lamb Shepherd's Pie

with Cheesy Mashed Potato and Green Beans

A British favourite, shepherd's pie is most recognisable as a deeply savoury layer of lamb filling topped with mash. We're sticking to the classics here, as well as adding cheese to the mash for extra indulgence. Best enjoyed after grilling until golden and scrumptious! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Family Friendly
High Protein
Calorie Smart
New
Allergens:
Sulphites
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Carrot

2 unit(s)

Garlic Clove**

200 grams

Lamb Mince

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 sachet(s)

Dried Oregano

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

150 grams

Green Beans

Not included in your delivery

½ tsp

Sugar

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2252 kJ
Energy (kcal)538 kcal
Fat17.3 g
of which saturates8.3 g
Carbohydrate68 g
of which sugars13.1 g
Dietary Fibre11 g
Protein30.3 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Grater
Large Frying Pan
Colander
Oven dish
Pan
Lid

Instructions

Get Prepped
1

Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the carrot (no need to peel), then coarsely grate.

Peel and grate the garlic (or use a garlic press). 

Fry the Lamb
2

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and grated carrot. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Cook the Sauce
3

Once the mince has browned, add the garlic and cook for 1 min more.

Stir in the passata, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, then lower the heat to medium and simmer until thickened, 4-5 mins.

Make the Mash
4

Meanwhile, preheat your grill to high. Trim the green beans. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Time to Grill
5

Pour the lamb mixture into an appropriately sized ovenproof dish. Spread the mash over the top in an even layer, using the back of a spoon to smooth it out.

Sprinkle over the cheese, then place the pie under your grill until bubbling and golden, 5-6 mins.

Once cooked, remove the pie from your oven and leave to stand for a couple of mins.

Finish and Serve
6

While the pie grills, wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Add a splash of water, then immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins. Remove from the heat and season with salt and pepper.

Share the lamb shepherd's pie between your plates. Serve the green beans alongside.

Enjoy!

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