Shepherds pies are a great way to add vegetables to children's diets (and fussy adult's diets) because the mashed potato is dominant and is just so delicious.
- 500g Lamb Mince
- 2 onions, diced
- 2 carrots, diced/cubed or grated
- 200g Peas & Corn (we used frozen)
- 2 cloves garlic crushed
- 1 teaspoon herbs (either oregano or marjoram or mixed)
- 3 tablespoons Worcestershire sauce
- 500ml beef stock
- 50g Tomato Paste
- 1 tablespoon olive oil
- 600g Potato
- 50g Butter salt reduced
- 30ml Low Fat Milk
- Pinch salt
- Pepper to taste
- Peel and cook potatoes until soft. Once cooked, drain, add butter, milk salt and pepper then mash until smooth. Set aside.
- In a pot heat olive oil and add onions. Sauté onions until softened. This should take around 10 mins on low heat.
- Add garlic and carrots and sauté for 1 minute.
- Add lamb mince, stirring until all the meat is browned.
- Add Worcestershire sauce, tomato paste, herbs, stir for around 1 minute.
- Add stock, peas and corn. Simmer for 20-30 minutes on low heat.
- Preheat oven 180c.
- In an oven proof dish place the lamb mixture on the bottom and spread the mashed potato on top.
- Cook in oven for 30 mins.
- Serve with cauliflower and broccoli.
Servings: 4 Serving size:607g
|Average Serve||Average 100g|
|Energy||1900 kJ||314 kJ|
|454 Cal||75 Cal|
|Protein||33.9 g||5.6 g|
|Fat, total||18.0 g||3.0 g|
|- Saturated||7.4 g||1.2 g|
|Carbohydrate||34.1 g||5.6 g|
|- Sugars||10.7 g||1.8 g|
|Sodium||373 mg||61 mg|
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