Deconstructed Greek Style Lamb Shepherd's Pie
with Cinnamon, Greek Style Cheese, Mash and Fresh Salad
Calories
:
573 kcalProtein
:
29.8g proteinDifficulty
:
Easy Calorie Smart
High Protein
New
Allergens:
- Sulphites
- Milk
Inspired by the British favourite shepherd's pie, we're flipping the pie on its head to serve the deeply savoury layer of meat filling on top of the mash rather than baked underneath it so it's ready in less than 15 minutes. We've also added a Greek twist with cinnamon and crumbly cheese.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
450 grams
Potatoes
200 grams
Lamb Mince
80 grams
Sliced Mushrooms
1 unit(s)
Apple
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Ground Cinnamon
50 grams
Greek Style Salad Cheese
(Contains: Milk)
50 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
•Bowl
•Cling Film
•Large Frying Pan
•Potato Masher
Instructions
1
- Chop the potatoes into 2cm chunks (no need to peel).
- Pop the potatoes into a microwave-safe bowl. Add a splash of cold water. Cover the bowl tightly with cling film.
- Microwave on high until tender, 8-10 mins.
- Once cooked, drain any excess water from the bowl. Allow to steam dry, 1 min. TIP: Alternatively, if you don't have a microwave, you can boil the potatoes in a saucepan for 15-18 mins before draining and mashing.
2
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks. Drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, quarter, core and thinly slice the apple (no need to peel).
3
- Stir in the passata, red wine stock paste, cinnamon and water for the sauce (see pantry) into the lamb. Simmer, 2-3 mins.
- Add a knob of butter and a splash of milk (if you have any) to the potatoes and mash until smooth.
- Season with salt and pepper.
- Stir the honey (see pantry) into the lamb.
4
- Share the mashed potatoes between your serving plates.
- Spoon over the lamb filling.
- Crumble on the Greek style salad cheese.
- Serve with the apple and baby leaves alongside.
- Drizzle over the balsamic glaze to finish.
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