Lamb shepherd's pie
Ready in around 30 mins
- Energy: 2231kj (534Kcal)
- Protein: 45g
- Carbohydrate: 26g
- Fat: 24g
- Contains: Gluten, Milk, Sulphites
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BEFORE COOKING:
Preheat oven to 210⁰c (fan bake).
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1. TO MAKE THE CHUNKY MASH:
Place the steamed pumpkin and potato into a pot with 1/2 cup of milk and bring up to the boil on a high heat. Once boiling turn heat to low and cover with a lid, heat for 4-5 mins stirring regularly to make sure the milk does not burn. Once hot, season with salt and pepper and mash with a potato masher. Remove from the heat, cover and keep warm - the mash will thicken up as it sits.
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2. TO MAKE THE SHEPHERDS PIE BASE:
Slice the silverbeet into 1/2 cm strips discarding any of the stalk. Finely chop the curly parsley discarding the stalks and set aside. Spray oil into a non-stick frying pan and place over a medium-high heat. Once hot add the lamb mince and brown for 3-4 mins, breaking up any clumps with a wooden spoon. Add the silverbeet and cook for 1-2 mins. Pour in the shepherd’s sauce reduce the heat to medium and cook for 2-3 mins to thicken. Stir through half the parsley and the peas. Season with salt and pepper and remove from the heat.
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3. TO ASSEMBLE THE PIE:
Spray a small baking dish or loaf tin with oil. Pour the lamb mixture into the dish then spread the pumpkin and potato mash evenly over the top. Sprinkle over the Parmesan crumb and bake in the oven for 12-15 mins until the crumb is golden.
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4. TO PREPARE THE BABY LEAVES:
Place the baby leaves into a salad bowl. Pour in the honey mustard dressing, season with salt and pepper and toss to combine.
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TO SERVE:
Spoon lamb shepherd's pie onto plates. Serve baby leaves on the side and sprinkle over the remaining parsley.
- 1 pack of premium lamb mince
- 1 pack of steamed pumpkin and potato
- 1 pot of shepherd’s sauce
- 1 pot of honey mustard dressing
- 1 sachet of Parmesan crumb
- 1 pot of peas
- 1 bag of silverbeet
- 1 bag of baby leaves
- 1 bag of curly parsley
- Pantry Staples: Milk
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