Traditional Shepherd's Pie with Garden Peas
- 1 Knorr Lamb Stock Pot dissolved in 400 ml of water
- 700 g of potato, peeled and cut into quarters
- 500 g lean lamb mince
- 100 g garden peas
- 20 g butter
- 2 carrots, diced
- 1 celery stick, chopped
- 1 medium onion, chopped
- 1 clove chopped garlic
- 1 tbsp rosemary, finely chopped
- 1 tbsp vegetable oil
- 10 g plain flour
- 1 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- Pinch nutmeg
- 2 tbsp of semi skimmed milk
Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
Heat the oil in a saucepan. Add the carrots, onion, garlic and celery and fry for 2-3 minutes until lightly coloured.
Add the lamb and brown for 5 minutes breaking it up with a wooden spoon.
Stir in the flour, tomato puree and the Worcestershire sauce and mix thoroughly. Then add the Knorr Lamb Stock Pot, rosemary and peas.
Bring to the boil, cover and reduce the heat and simmer for 20 minutes.
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, butter and the nutmeg and mash together thoroughly.
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.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||572.03 kcal|
|Protein (g)||25.2 g|
|Sugar (g)||5.25 g|
|Fat (g)||37.39 g|
|Fibre (g)||4.96 g|
Want to receive recipes, tips & tricks on how to eat sustainable?
Tell us your cooking preferences and we'll do the rest.