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Lamb shepherd’s pie

with pumpkin and Parmesan crumb

Ready in around 25 mins

RECIPE FACT:
A lighter version of a kiwi classic, packed with vegetables!
Nutritional Info:
  • Energy: 2,173kJ (519kcal)
  • Protein: 38g
  • Carbohydate: 35g
  • Sugars: 15g
  • Fat, total:23g
  • Saturated:7g
  • Sodium:1,353mg
  • Contains:Gluten, Milk, Sulphites, Wheat
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO MAKE THE CHUNKY MASH:

    Place the steamed potato and pumpkin into a pot with 1 cup of milk and bring up to the boil on a high heat. Once boiling, turn the heat to low, cover with a lid and heat for 4-5 mins, stirring regularly to make sure the milk does not burn. Once hot, season with salt and pepper then mash with a potato masher. Remove from the heat and cover to keep warm - the mash will thicken up as it sits.

  • 2. TO MAKE THE SHEPHERD’S PIE BASE:

    Slice the silverbeet into ½ cm strips, discarding the stalks. Finely chop the curly parsley, discarding the stalks and set aside. Spray a non-stick frying pan with oil 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 shepherds 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.

  • 3. TO ASSEMBLE THE PIE:

    Spray a 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.

  • 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.

  • TO SERVE:

    Spoon lamb shepherd's pie onto plates. Serve baby leaves on the side and sprinkle over the remaining parsley.

Ingredients In your box:
  • 1 sachet of parmesan crumb
  • 1 bag of parsley
  • 1 pot of honey mustard dressing
  • 1 pack of lamb mince
  • 1 pack of baby leaves
  • 1 pot of peas
  • 1 pot of shepherds sauce
  • 1 bag of silverbeet
  • 1 pack of steamed potato and pumpkin

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