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)
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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