Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3577 / 793
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes. Add the potatoes to a pan of salted boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 20 min or until soft. Once cooked, drain.
Meanwhile, peel and finely chop the onion and garlic. Peel and grate the carrot.
Tip!Why not add more grated veggies, such as zucchini?
Heat a pan over a medium-high heat with a drizzle of oil. Fry the lambmince and onion with a pinch of salt for 5-7 min. Add the garlic and tomato paste. Add the grated carrots, measuredwater, stockcube, Worcestershire, sugar and pepper. Reduce the heat to medium-low. Cover with a lid and simmer for 10 min.
Tip!Make sure the pan is hot before adding the lamb. This will ensure it browns nicely!
4 Make mash
Meanwhile, once ready, return the potatoes to the pan with the butter. Mash until smooth. Slowly add enough milk (about 50/75/100 ml) to reach your desired mash consistency. Season generously with salt.
Add the greenpeas to the lambsauce and check the seasoning. Season with salt and pepper. Pour the lambsauce into a baking dish. Spoon the mashed potato over the top. Smooth the surface with a spatula. Bake for 20 min or until the top begins to brown.
Once baked, set the pie aside to rest for 5 min, then serve.