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Ultimate Cheesy Lamb Shepherd's Pie
Ultimate Cheesy Lamb Shepherd's Pie

Ultimate Cheesy Lamb Shepherd's Pie

with Honey-Bacon Roasted Root Veg, Creamy Chive Mash and Tenderstem®

Looking for a taste of everyday luxury? This Ultimate Cheesy Lamb Shepherd's Pie is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Family Friendly
High Protein
Customer Favourite
Allergens:
Sulphites
Celery
Milk

The quantities provided above are averages only.

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.

Total45 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

300 grams

Lamb Mince

1 carton(s)

Tomato Passata

1 sachet(s)

Dried Rosemary

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Carrot

1 unit(s)

Parsnip

150 grams

Tenderstem® Broccoli

1 bunch(es)

Chives

15 grams

Honey

60 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3531 kJ
Energy (kcal)844 kcal
Fat33.8 g
of which saturates15.1 g
Carbohydrate86.7 g
of which sugars28.2 g
Dietary Fibre16.4 g
Protein50.5 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Pan
Grater
Kitchen Shears
Baking Tray
Oven dish
Colander

Instructions

Cook the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil. 

Peel and chop the potatoes into 2cm chunks.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

Fry the Mince
2

Heat a large frying pan on medium-high heat (no oil). 

Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Once browned, stir in the garlic and cook until fragrant, 30 secs. 

Add the Flavour
3

Stir the passata, dried rosemary, red wine jus paste, sugar and water for the sauce (see pantry for both amounts) into the mince. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10-12 mins. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Taste and season with salt and pepper if needed, then remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Trim the carrots and parsnips, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve any thick broccoli stems lengthways. Finely chop the chives (use scissors if easier).

Roast the Root Veg
4

Pop the carrots and parsnips onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Mash until smooth. Season with salt and pepper. Stir through half the chives.

Once thickened, transfer the lamb mixture to an appropriately sized ovenproof dish. Spoon over the creamy mash, using the back of a spoon to smooth it out. Sprinkle over the cheese, then bake on the top shelf of your oven until the top starts to brown, 10-15 mins.

Glaze the Veg
5

When the carrots and parsnips have 10 mins remaining, drizzle over the honey and sprinkle over the bacon lardons. Toss together.

Add the broccoli to the other side of the tray, drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the tray to the oven and roast until the bacon is golden and the broccoli is tender and crispy, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

If you'd prefer to boil your broccoli, cut into thirds and boil it for 3-4 mins, until tender.

Finish and Serve
6

When everything's piping hot, serve up your ultimate cheesy shepherd's pie on your plates with the roasted honey bacon carrots and parsnips and broccoli alongside.

Sprinkle the remaining chives over to finish.

Enjoy!

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