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Shepherd's Pie

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 700 g of potato, peeled and cut into quarters
  • 2 carrots, diced
  • 1 celery stick, chopped
  • 1 medium onion, chopped
  • 1 clove chopped garlic
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp vegetable oil
  • 500 g lean lamb mince
  • 1 Knorr Beef Stock Pot dissolved in 400 ml water
  • 10 g plain flour
  • 1 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 100 g garden peas
  • 20 g Flora Buttery
  • Pinch nutmeg
  • 2 tbsp of semi skimmed milk

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

579kcal

Energy (kJ)

2418kJ

Protein (g)

25.4g

Carbohydrate incl. fibre (g)

35.2g

Carbohydrate excl. fibre (g)

30.1g

Sugar (g)

5.6g

Fibre (g)

5.1g

Fat (g)

37.2g

Saturated fat (g)

14.5g

Unsaturated fat (g)

20.2g

Monounsaturated fat (g)

12.8g

Polyunsaturated fat (g)

4.4g

Trans fat (g)

0.1g

Cholesterol (mg)

92mg

Sodium (mg)

626mg

Salt (g)

1.57g

Vitamin A (IU)

5256IU

Vitamin C (mg)

34.8mg

Calcium (mg)

75mg

Iron (mg)

3.62mg

Potassium (mg)

1153mg

Total

2315kcal

9672kJ

101.7g

140.8g

120.4g

22.4g

20.3g

148.9g

58.0g

81.0g

51.4g

17.6g

0.3g

369mg

2505mg

6.27g

21025IU

139.2mg

298mg

14.49mg

4613mg


  • 1 Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
  • 2 Heat the oil in a saucepan. Add the carrots, onion, garlic and celery and fry for 2-3 minutes until lightly coloured.
  • 3 Add the lamb and brown for 5 minutes breaking it up with a wooden spoon.
  • 4 Stir in the flour, tomato puree and the Worcestershire sauce and mix thoroughly. Then add the Knorr Beef Stock, rosemary and peas.
  • 5 Bring to the boil, cover and reduce the heat and simmer for 20 minutes.
  • 6 Meanwhile place the potatoes into cold water and bring to the boil. Reduce the heat and cook for 15-20 minutes until the potatoes are tender. Drain and return the potatoes to the pan. Add the milk, Flora Buttery and the nutmeg and mash together thoroughly.
  • 7 Pour the lamb mixture into an oven proof baking dish, top evenly with the mashed potato and bake in the oven for 30 minutes until golden and bubbling.