A British favourite, shepherd’s pie is most recognisable as a deeply savoury layer of lamb filling topped with mash. We’re sticking to the classics here, as well as adding cheese to the mash for extra indulgence. Best enjoyed after grilling until golden and scrumptious! HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
Tags: Family Friendly • High Protein • Calorie Smart
Allergens: Sulphites • Milk • Egg
Total: 45 minutes
Active: 30 minutes
Difficulty: Medium
Ingredients (serving amount: 2)
450g Potatoes
2 Garlic Cloves
1 Carrot
200g Lamb Mince
1 tbsp Tomato Passata
10g Red Wine Stock Paste
20g Grated Hard Italian Style Cheese
150g Green Beans
Not included in your delivery:
1/2 tsp Sugar
50ml Water for the Sauce
Nutritional information (per serving)
Energy (kJ)
2252 kJ
Energy (kcal)
538 kcal
Fat
23.3g
of which saturates
11.1g
Carbohydrate
53.1g
of which sugars
13.9g
Dietary Fiber
10.2g
Protein
30.3g
Salt
2.0g
Utensils
Garlic Press
Grater
Large Frying Pan
Colander
Oven Dish
Pan
Lid
Instructions
Step 1
Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes. Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the carrot (no need to peel), then coarsely grate. Peel and grate the garlic (or use a garlic press).
Step 2
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the lamb mince and grated carrot. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Step 3
Once the mince has browned, add the garlic and cook for 1 min more. Stir in the passata, red wine stock paste, dried oregano, sugar and water for the sauce. Bring to the boil, then lower the heat to medium and simmer until thickened, 4-5 mins.
Step 4
Meanwhile, preheat your grill to high. Trim the green beans. Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Step 5
Pour the lamb mixture into an appropriately sized ovenproof dish. Spread the mash over the top in an even layer, using the back of a spoon to smooth it out. Sprinkle over the cheese, then place the pie under your grill until bubbling and golden, 5-6 mins. Once cooked, remove from your oven and leave to stand for a couple of mins.
Step 6
While the pie grills, wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Add a splash of water, then immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove from the heat and season with salt and pepper. Share the lamb shepherd’s pie between your plates. Serve the green beans alongside. Enjoy!
