Shepherd’s Pie

Portions:

Serves 6

Sodium per serve:

117mg

Supermarket comparison:

Shepherd’s Pie flavouring sachet – up to 579mg per serve.

*This is for the flavouring only. Not the entire meal as shown in this recipe.

 

INGREDIENTS

 

For the Base:

  • 25ml olive oil
  • 500g lean lamb mince
  • 1 finely chopped onion
  • 2 carrots diced small
  • 2 ripe tomatoes roughly chopped
  • 1 leek – washed, trimmed and diced small
  • 200g freshly podded or frozen peas
  • 1 bay leaf
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried mint
  • 2 twists of cracked black pepper
  • 1 dessert spoon of tomato puree*
  • 175ml water

 

For the Topping:

  • 1kg potatoes, peeled and chopped small and evenly
  • 75g salt-reduced margarine
  • 55ml low-fat milk
  • 1 generous pinch of grated nutmeg

*Check the ingredients label to make sure you have a no-added salt version.

 

METHOD

 

  • Preheat the oven to 180°C.
  • Heat the oil in a large pan.
  • Add the onion, leek, tomato and carrot  – cook over a medium heat for 5 minutes until soft.
  • Add the minced lamb and cook for 4 minutes to brown.
  • Add the purée, water, bay leaf, mint and rosemary.
  • Season with the pepper, cover with a lid and simmer gently for 45 minutes.
  • Stir in the peas at the end.

 

To make the topping:

  • Boil the potatoes until soft.
  • Drain thoroughly and mash with the margarine and milk and season with nutmeg.
  • Spoon the meat into an ovenproof dish.
  • Top with the mash and bake for 40 minutes or until piping hot and golden brown.