Shepherd’s pie with garlicky kale mash
- February 2012
- Serves 4
- Takes 15 minutes to make, 50 minutes to cook
This warming shepherd’s pie is simple to prepare and makes a fantastic variation on the usual recipe.
- 22.8g (8.7g saturated)
- 52g (11.4g sugars)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 400g lamb mince
- 400g tin chopped tomatoes
- 1 tsp dried herbes de Provence
- 400g tin baked beans
- 800g floury potatoes, such as maris piper, chopped into large pieces
- 2 large garlic cloves, peeled
- 50g kale (or other winter green), shredded
- Knob of butter
- Dash of milk (optional)
- Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a sauté pan, add the onion and mince, season and fry for 10 minutes until browned, breaking up with a wooden spoon. Pour over the tomatoes, then stir in the herbs and 400ml water. Bring to a boil, then simmer for 20 minutes. Stir through the baked beans, then spoon into a 1.5 litre pie dish.
- Meanwhile, put the potatoes and garlic in a large pan of cold, salted water, bring to the boil, then cook for 10 minutes or until the potatoes are really tender. Remove the garlic and potatoes with a slotted spoon and set aside. Cook the kale in the potato water for 3-4 minutes until tender, then drain well. Pass the potato and garlic through a potato ricer or mash well. Add a knob of butter (and a dash of milk, if you wish) and seasoning, then stir through the cooked kale.
- Spoon the mash over the mince, creating peaks in the potato, which will crisp up and brown in the oven. Bake for 20 minutes until piping hot and golden brown on top.
For a fuller flavour, add some smoked bacon or chorizo, diced and fried
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