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Shepherd's Pie

Shepherd's Pie

with Feta Mashed Potato

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:
Sulphites

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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

100

Feta Cheese

150

Green Beans

14

Red Wine Stock Paste

(Contains Sulphites)

½

Finely Chopped Tomatoes with Onion and Garlic

200

Lamb Mince

1

Flat Leaf Parsley

1

Dried Oregano

1

Carrot

450

Potatoes

Not included in your delivery

50

Water

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Nutritional information

Energy (kcal)597 kcal
Energy (kJ)2498 kJ
Fat28 g
of which saturates14 g
Carbohydrate54 g
of which sugars13 g
Protein33 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grill Pan
Baking Dish

Instructions

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
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
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
4

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

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!
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!