Middle Eastern Shepherd's Pie
Potato skin has plenty of nutrients and more than half the fibre found in a potato is within its skin. So, why then do we peel these delightful little tubers? In this speedy shepherd’s pie we mash the potato, skin and all - and it is still creamy and delicious! We hope this super quick family favourite gives you time to put your feet up and enjoy a glass of wine!
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
500
Lamb Mince
1
Red Potato
1
Red Onion
1
Garlic Clove
1
Shawarma Spice Mix
2
Tomato Passata
1
Chicken Stock Pot
60
Mature Cheddar Cheese
(Contains Milk)
30
Unsalted Butter
(Contains Milk)
2
Tenderstem Broccoli
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Bring a pot of water to the boil. Put a large frying pan on high heat and add the lamb mince (no oil necessary!). Your mince will brown nicely without too much attention. Break it up with a wooden spoon as it cooks.
Chop the potato into 2cm chunks (no need to peel!) and pop them into the pot of boiling water with a generous pinch of salt. Cook for 20 mins. Tip: The potato is cooked when you can easily slip a knife through. When cooked, drain your potato into a colander and return to the pot off the heat.
While your mince and potato are cooking get on with the rest of your prep. Cut the red onion in half through the root, peel and then chop into very small chunks (ideally ½cm). Add this to your mince, give it a stir and lower the heat to medium. Cook for 4-5 mins.
Meanwhile, peel and grate the garlic (or use a garlic press if you have one). When your onion is soft, add your garlic along with the shawarma seasoning mix to your mince. Cook for 2 mins and then add the tomato passata, chicken stock pot and the water (amount specified in the ingredient list).
Stir well to dissolve your chicken stock pot and then leave to simmer for 10mins. You want your lamb mixture to thicken and reduce by half.
Finish off your last few jobs - grate the cheddar cheese and pop another pot of water on to boil. Pre-heat your grill to its highest setting, we will use it later to finish your shepherd’s pie.
When your potato is cooked and drained, mash with a potato masher and mix through the butter (add a splash of milk if you have some!). Season with salt and pepper to taste.
Check the seasoning of your lamb mixture and add more salt and pepper if necessary. Spoon your lamb mixture into an ovenproof dish. Top with your potato and then sprinkle over your cheese. Pop the dish under your grill for 3 mins, until your cheese is golden and bubbly.
Add the tenderstem broccoli to your pot of boiling water and cook on high heat for 3 mins. Drain and then season with salt and pepper to taste.
Serve your shepherd’s pie with your broccoli on the side. Enjoy!
