Shepherd’s pie with cheesy leek crouton topping

Shepherd’s pie with cheesy leek crouton topping
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 25-30 min

We’ve topped this classic British favourite with a cheesy, leek-on-toast topping – great for soaking up the lamb sauce.

Nutrition: per serving

Calories
657kcals
Fat
35.4g (14.3g saturated)
Protein
40.7g
Carbohydrates
41.2g (7.4g sugars)
Fibre
5.8g
Salt
1.9g
Calories
657kcals
Fat
35.4g (14.3g saturated)
Protein
40.7g
Carbohydrates
41.2g (7.4g sugars)
Fibre
5.8g
Salt
1.9g

Ingredients

  • 1 finely chopped carrot
  • 2 finely sliced leeks
  • 2 crushed garlic cloves 
  • 2 tbsp tomato purée
  • 500g lamb mince
  • 250ml lamb or beef stock
  • 1 tbsp Worcestershire sauce
  • 8 slices of bread
  • 100g grated gruyère
  • Parsley leaves (optional)

Method

  1. Heat a glug of olive oil in a large frying pan over a medium-high heat and fry the carrot and half the sliced leeks with a pinch of salt for 10-12 minutes until soft. Add the garlic and fry for another minute, then stir in the tomato purée and lamb mince. Fry, stirring, for 5 minutes until the mince has browned, then add the lamb or beef stock, Worcestershire sauce and a good pinch of salt and pepper. Simmer over a low heat for 20 minutes. 
  2. Meanwhile, heat the oven to 200°C/180°C fan/gas 6. Fry the rest of the leeks in a splash of olive oil for about 7 minutes until soft, then set aside. Lightly toast the slices of bread. 
  3. Spoon the mince mixture into a 1.3 litre baking dish and top with the toasts. Sprinkle the toasts with the leeks and the grated gruyère. Season with salt and pepper. 
  4. Bake for 25-30 minutes until golden and bubbling, covering the dish with foil if it starts to brown too quickly. Serve with a scattering of parsley leaves (optional).

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