Shepherd's Pie

Ingredients

• 500 g lamb mince · 500 g · 1250 kcal
• 1 onion · 110 g · 44 kcal
• chopped
• 2 carrots · 122 g · 50 kcal
• finely diced
• 150 g peas · 150 g · 122 kcal
• 900 g potatoes · 900 g · 693 kcal
• peeled and halved
• 50 g butter · 50 g · 358 kcal
• 100 ml whole milk · 100 g · 61 kcal
• 2 tbsp plain flour · 16 g · 57 kcal
• 200 ml beef stock
• 30 g cheddar cheese · 30 g · 121 kcal
• grated
• 1 tbsp vegetable oil · 14 g · 120 kcal
• salt and black pepper

Method

1. Boil the potatoes in salted water for 15-20 minutes until tender, then drain and mash with the butter and milk. Season well.
2. Meanwhile, heat the oil in a pan and brown the lamb mince, breaking it up. Add the onion and carrot and cook for 5 minutes.
3. Stir in the flour, cook for a minute, then pour in the stock and simmer for 15 minutes until thickened. Stir in the peas and season.
4. Tip the filling into a baking dish and spread the mash over the top, roughing it up with a fork. Scatter with the cheddar.
5. Bake at 200C / 180C fan for 25-30 minutes until bubbling and golden on top. Rest 5 minutes before serving.

Nutrition per serving

Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).