Classic Shepherd's Pie

A British classic! Shepherd's pie is traditionally made with lamb mince, whilst cottage pie is made with beef.
Cooking time: 60 min
Cals 902 · Prot 54 · Carbs 81 · Fat 45
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Shepherd's Pie

Lean lamb mince
350 Grams
Brown onion
1 Piece
Garlic cloves
2 Piece
1 Piece
Olive oil
1 Tbsp
0.5 Tsp
Tomato paste
70 Grams
200 ML
French onion stock cube
1 Piece
Worcestershire sauce
15 ML
8 Grams
Brown sugar
5 Grams
Black pepper
0.5 Tsp
Green peas
100 Grams

Mash potato

600 Grams
0.5 Tsp
Salted butter
20 Grams
Whole milk
100 ML
Grated cheddar
60 Grams


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.
2 Prep
Meanwhile, peel and finely chop the onion and garlic. Peel and grate the carrot
3 Fry
Heat a pan over a medium-high heat with a drizzle of oil. Fry the lamb mince and onion with a pinch of salt for 5-7 min. Add the garlic and tomato paste. Add the grated carrotsmeasured waterstock cubeWorcestershire, marmitesugar and pepper. Reduce the heat to low. Cover with a lid and stew for 10 min.
4 Make mash
Meanwhile, once ready, return the potatoes to the pan with the salted butter. Mash. Slowly add enough milk (about 50/75/100 ml) to reach your desired mash consistency. Add half of the cheddar and season generously with salt.
5 Bake
Add the green peas to the lamb sauce and check the seasoning. Season with salt and pepper. Pour the lamb sauce into a baking dish. Spoon the mashed potatoes over the top. Smooth the surface with a spatula. Sprinkle with the remaining cheese. Bake for 20 min. 
6 Serve
Once baked, set the pie aside to rest for 5 min, then serve.
Tips for fussy eaters
Why not add more grated veggies, such as zucchini?
Pro tip
Make sure the pan is hot before adding the lamb. This will ensure it browns nicely!

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