Shepherd's Pie
Preparation time: 15 minutes
Cooking time: 50 minutes
Serves: 4
Nutrition: Per serving
Energy
478 Kcal
Fat
18g
Saturates
4.7g
Sugars
14g
Salt
0.74g
Introducing a Nourishing Twist to the Timeless Family Favourite: Shepherd's Pie!
Prepare to be pleasantly surprised as we unveil a revitalized version of the classic Shepherd's Pie. By incorporating a few simple adjustments to the traditional recipe, we have managed to elevate both the taste and nutritional value, all while keeping costs in check. Indulge in this delightful adaptation that guarantees a guilt-free dining experience without sacrificing flavour!
Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 garlic clove, finely chopped
250g 10% fat lamb mince
1 tbsp plain flour
1 tbsp tomato purée
227g can tomatoes
275ml reduced salt lamb or vegetable stock
400g can green lentils, drained
1 bay leaf
1 tsp Worcestershire sauce
Mashed potato
250g potatoes, roughly chopped
250g sweet potatoes, roughly chopped
150ml semi-skimmed milk
50g Benecol buttery spread
Good pinch of black pepper
Method
Heat the oil in a large pan over a medium heat. Add the onion, carrot, celery and garlic, and sauté for 5 mins over a medium heat.
Add the lamb mince to the pan and use a wooden spoon or spatula to break it up. Cook until well browned, stirring regularly, then sprinkle in the flour and mix well. Add the tomato purée, tinned tomatoes, stock, drained tinned lentils, bay leaf, Worcestershire sauce and a good pinch black pepper to taste. Mix everything together well, cover with a lid and simmer for 30 mins, stirring from time to time.
Meanwhile, put the white and sweet potatoes in a separate pan and cover with hot water. Bring to the boil and boil for 15-20mins until tender and cooked through. Drain, then return to the pan and shake over a low heat to steam off excess moisture.
Put the milk in a small pan and heat gently over a low heat. Remove the potatoes from the heat and crush with a potato masher until smooth. Add the hot milk, Benecol spread and pepper, and beat until fluffy and well blended.
Preheat the oven to gas 5, 190°C, fan 170°C. Remove the bay leaf from the lamb & lentil mixture and transfer to a large ovenproof dish. Spoon the mashed potato on top and use a fork to spread it around, sealing in the meat and making a stripy pattern.
Bake in the oven for 30 mins until the potato is crisp and golden on top.
Choosing a leaner lamb mince and replacing half the meat quantity with lentils substantially reduces the saturated fat content of this dish. The lentils also help boost fibre intakes. By avoiding added salt in the recipe, and using a lower salt stock cube, the salt levels have also been reduced. For the mash, we’ve used a combo of regular floury white potatoes and sweet potatoes not only to add flavour but to add a little more fibre…and unlike white potatoes, sweet potatoes count towards your 5-a-day!
Did you know: that just 9% of UK adults eat enough fibre?! By replacing some of the meat in your favourite recipes with beans or lentils, is a tasty and simple way to add more fibre to our diet. Our hacked Shepherd’s pie now provides a quarter (7.6g) of the UK recommended daily fibre intakes (30g/ day)!