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British Recipes
Shepherd's Pie

Shepherd's Pie

with Feta Mashed Potato

Family
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An unbeaten family classic, the shepherd’s pie is a comforting and tasty midweek meal. Chef Andre created this dish using his Greek brother-in-law’s recipe, in which the pie is topped with crumbled feta cheese. The wonderfully tart and tangy taste of the cheese is the perfect ingredient for a dish that is rich and tomatoey. Plus it’s a great flavour enhancer for creamy, pillowy mash.

Allergens:SulphitesMilk
Preparation Time45 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Potatoes

1 unit(s)

Carrot

200 grams

Lamb Mince

1 pot(s)

Oregano

½ pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ pot(s)

Red Wine Stock Pot

(ContainsSulphites)

1 pack(s)

Green Beans

1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Feta Cheese

(ContainsMilk)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2498 kJ
Energy (kcal)597 kcal
Fat28.0 g
of which saturates14.0 g
Carbohydrate54 g
of which sugars13.0 g
Protein33 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

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). Trim the carrot (no need to peel) and grate on a coarse grater.

Fry the Mince
Fry the Mince
2

Add the potato to the pan of 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 large 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.

Reduce the Filling
Reduce the Filling
3

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.

Prep
Prep
4

Meanwhile, trim the green beans. Roughly chop the flat leaf parsley (stalks and all). Crumble the feta.

Bake the Pie
Bake the Pie
5

When the potato is cooked, add three- quarters of the crumbled feta and mash

together with a knob of butter (if you have some) 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.

Finish Up!
Finish Up!
6

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 shepherd's pie with the green beans alongside and finish with a scattering of parsley. Kali Orexi!