Healthier shepherd’s pie
- February 2017
- Serves 4
- Hands-on time 45 min, oven time 30 min
We’ve made a healthier shepherd’s pie by replacing a lot of the meat with lentils to reduce the fat, and using cauliflower in the topping to cut down on carbs. To boost the flavour we’ve added more carrot than usual and a little grated parmesan.
- 11.5g (4.7g saturated)
- 43.6g (18g sugars)
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 3 carrots, chopped into 1cm dice
- 150g button mushrooms, quartered or cut into chunks if large
- 2 garlic cloves, crushed
- 150g 10% lean lamb mince
- 250g ready-cooked puy lentils (we used Merchant Gourmet)
- 2 tbsp tomato purée
- 400g tin chopped tomatoes
- 200ml beef or lamb stock
- Handful fresh oregano, chopped
- 3 tbsp Worcestershire sauce
- 350g maris piper potatoes, cut into chunks
- 350g cauliflower, cut into florets
- 10g butter
- 20g parmesan, finely grated
- Heat the oil in a large deep frying pan over a medium heat. Add the onion and carrots, then fry for about 8 minutes until starting to soften. Add the mushrooms and garlic, then fry for a further 5 minutes.
- Add the mince and lentils, stir to combine and cook for 3-4 minutes until the mince has almost turned brown. Add the tomato purée, chopped tomatoes, stock, oregano and Worcestershire sauce, then simmer for 25 minutes. Heat the oven to 200°C/180°C fan/gas 6.
- Meanwhile, put the potatoes and cauliflower in a pan of water and bring to the boil. Boil for 15 minutes until tender, then drain and mash with the butter, salt and pepper.
- When the mince is cooked, pour into a 1.5 litre ovenproof dish, then spoon the mash on top to cover. Sprinkle with the parmesan, then bake for 30 minutes until the cheese has melted and turned golden and the sauce is bubbling around the edges. Leave it to stand for 5 minutes, then serve.
Make the shepherd’s pie without baking it (step 4), cover with cling film and chill for up to 48 hours or freeze for up to 1 month. Defrost fully in the fridge, then bake as in the recipe.
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