WEEK 38 CHOPPED TOMS MASTER PROOFREAD VERSION Shepherd's Pie
with Spring Onion Mash and Green Beans
- Sulphites
my brother in law is greek... this is his shepherd's pie - BRAND WRITING
Ingredients
150 grams
Green Beans
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
200 grams
Lamb Mince
1 unit(s)
Spring Onion
1 pot(s)
Dried Oregano
1 unit(s)
Carrot
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
450 grams
Potatoes
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 0.5 tsp of salt for the potatoes. Meanwhile, chop the potatoes into 2cm chunks (peel them first if you prefer a smoother mash). Trim the carrot (no need to peel) and grate on the coarse side of your grater.
Add the potatoes to the boiling water and cook until you can easily slip a knife through them, 15-20 mins. Drain in a colander, then return to the pan off the heat. Meanwhile, heat a large frying pan on high heat (no oil). When hot, add the lamb and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Drain off any excess fat.
Stir the carrot into the lamb mince, then add the dried oregano. Pour in the finely chopped tomatoes, red wine 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, 12-15 mins.
Meanwhile, trim the green beans. Trim and thinly slice the spring onion.
Once drained and back in the pan, add a knob of butter and a splash of milk (if you have any) to the potatoes. Season with salt and pepper. Mash the potato then fold through the spring onion. Pour the lamb mixture into an ovenproof dish. Spread the spring onion mash out on top, using the back of a spoon to ensure it covers the lamb evenly. Bake until piping hot and golden on top, 12-15 mins.
While the pie bakes, rinse out the lamb pan and return to medium heat. Add the green beans and a splash of water. 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 beans alongside. Enjoy!
