Shepherds Pie

PennyAuthorPenny
00DifficultyBeginner

Swap the lamb mince for beef to make a cottage pie

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Yields4 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

 300g lamb mince
 200g red lentils
 1 onion diced
 2 carrots diced
 Tspn mixed herbs
 Handful frozen peas
 500ml lamb or veg stock
 Dash Worcestershire sauce
 Tspn or 2 of mint sauce
 Mashed potato

1

Heat oven to 180c

2

Dry fry the mince in a pan

3

When it's browned all over remove and strain

4

Add in the carrots and onions and cook till they're softening

5

Add the mince back in - mix well

6

Add the herbs and seasoning

7

Gradually add in the stock

8

Season with salt , pepper and Worcestershire sauce .

9

Add the mint sauce if using

10

Let it simmer for 30 minutes

11

Add the peas

12

Pour into an ovenproof dish .

13

Let it cool slightly and top with mashed potato

14

Dot with butter

15

Cook until the top is golden and crispy

Category,

Ingredients

 300g lamb mince
 200g red lentils
 1 onion diced
 2 carrots diced
 Tspn mixed herbs
 Handful frozen peas
 500ml lamb or veg stock
 Dash Worcestershire sauce
 Tspn or 2 of mint sauce
 Mashed potato

Directions

1

Heat oven to 180c

2

Dry fry the mince in a pan

3

When it's browned all over remove and strain

4

Add in the carrots and onions and cook till they're softening

5

Add the mince back in - mix well

6

Add the herbs and seasoning

7

Gradually add in the stock

8

Season with salt , pepper and Worcestershire sauce .

9

Add the mint sauce if using

10

Let it simmer for 30 minutes

11

Add the peas

12

Pour into an ovenproof dish .

13

Let it cool slightly and top with mashed potato

14

Dot with butter

15

Cook until the top is golden and crispy

Shepherds Pie