Lamb Shepherd's Pie
with Cheesy Mashed Potato and Green Beans
This delicious Lamb Shepherd's Pie has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
Ingredients
450
Potatoes
½
Carrot
1
Garlic Clove
200
Lamb Mince
1
Dried Oregano
1
Tomato Passata
28
Red Wine Stock Paste
(Contains Sulphites)
150
Green Beans
50
Greek Style Salad Cheese
(Contains Milk)
30
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
50
Water for the Sauce
Nutritional information
Utensils
Instructions
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).
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).
When hot, add the lamb mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Stir the garlic and carrot into the lamb mince, then add the dried oregano and cook for 2-3 mins.
Pour in the passata, red wine stock paste and water for the sauce (see ingredients for amount), then bring to the boil, stirring to combine.
Reduce the heat to medium and simmer until thickened, 4-5 mins.
Meanwhile, preheat your grill to high.
Trim the green beans. Crumble the Greek style salad cheese. Grate the Cheddar.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add three quarters of the crumbled Greek style salad cheese and a splash of milk (if you have any).
Season with pepper, then mash together.
Pour the lamb mixture into an ovenproof dish. Spread the cheesy mash on top in an even layer, using the back of a spoon to smooth it out.
Scatter over the Cheddar and remaining Greek style salad cheese. Grill until the top is bubbling and golden, 5-6 mins.
Once cooked, remove from your grill and leave for stand for a couple of mins.
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.
Serve the shepherd's pie with the beans alongside. Enjoy!
