Shepherd's Pie
with Feta Mashed Potato
The epitome of simple, homely comfort, shepherd's pie is a go-to for rainy days. But we also love it during sunnier times too...We’ve given this recipe a hit of Greek sunshine by seasoning the lamb mince with a classic Mediterranean herb, oregano, and topping it with a creamy feta mash. Super simple to put together, and bursting with fresh, summery flavours, this is a great recipe to knock together mid-week.
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
100
Feta Cheese
150
Green Beans
14
Red Wine Stock Paste
(Contains Sulphites)
½
Finely Chopped Tomatoes with Onion and Garlic
10
Flat Leaf Parsley
200
Lamb Mince
1
Dried Oregano
1
Carrot
450
Potatoes
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C . Put a large saucepan of water with a pinch of salt on to boil for the potato. Meanwhile, chop the potato into 2cm chunks (peel first if you prefer a smooth mash). Remove the top and bottom from the carrot (no need to peel!) and grate on a coarse grater.
Add the potato to the boiling water and cook until you can easily slip a knife through, 10-15 mins. Drain in a colander then return to the pan, off the heat. Meanwhile, heat a drizzle of oil in a frying pan on high heat. When hot, add the lamb mince, breaking it up with a wooden spoon, and fry, stirring, until brown, 4-5 mins.
Stir the carrot into the lamb, then add the dried oregano. Pour in the finely chopped tomatoes, stock pot and water (see ingredients for amount) and bring to the boil, stirring to dissolve the stock pot. Reduce the heat to medium and simmer until thick and tomatoey, 8-10 mins.
Meanwhile, trim the tops from the green beans. Roughly chop the flat leaf parsley (stalks and all). Crumble the feta.
When the potato is cooked, add three-quarters of the crumbled feta and mash together with a knob of butter (if you have any) and a good grind of pepper. Pour the lamb mixture into an ovenproof dish. Spread the feta mash out on top, using the back of a spoon to ensure it covers the lamb evenly. Scatter over the remaining feta. Bake until golden, 12-15 mins.
While the pie bakes, quickly rinse out the frying pan and return to medium heat. Add the green beans and a splash of water, then pop a lid (or some foil) on the pan and leave to steam-fry until the beans are just tender, 6-8 mins. Season with salt and pepper. Serve the feta shepherd's pie with the beans alongside and finish with a scattering of parsley. Kali Orexi!
