A good old shepherd’s pie is a familiar and popular dish in British cuisine. We have deconstructed this – but it is more or less the same in a usual recipe! Enjoy this wholesome British classic which is enjoyable at any time, whether lunch or supper, or an overnight shift at work. No need to reheat!
Serves: 2 x 500ml food pots
Preparation Time: 20 minutes
Cooking Time: 60 minutes
- 1tbsp sunflower oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery stick, chopped
- 450g lean minced lamb
- 2 beef stock cubes
- Water (empty tomatoes can be filled)
- 1tbsp tomato purée
- 1tbsp Worcestershire sauce (more if you like the taste)
- 250g can chopped tomatoes
- 150g potato, peeled and cut into chunks
- Few sprigs of thyme, leaves removed
- add some petit pois or garden peas towards the end of the cooking time
- In a large pan, heat the oil and then add the onion, carrot and celery, and sweat for 5-7 mins until soft. Add the lamb and cook until it is browned all over.
- Add the tomato purée, Worcestershire sauce, chopped tomatoes, potatoes, thyme and then fill the tomato can full of water. Add to pan, season with salt and pepper and bring up to the boil.
- Simmer on a low heat for 40-45 mins until the potatoes are tender. Stir occasionally to ensure everything is combined and cooked, and to avoid sticking. Adjust seasoning if required.
- Once cooked and to your taste, ladle into your food pots.
Calories 368, Fat 13g, Saturates 5g, Carbohydrates 35g, Sugar 17g, Fibre 6g, Protein 29g, Salt 0.6g