Name: Quick Shepherd's Pie
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 700 g floury potatoes, peeled and cubed; 400 g lamb mince; 1 onion, finely chopped; 1 carrot, diced small; 100 g frozen peas; 250 ml beef stock; 2 tbsp tomato purée; 30 g butter; 60 ml milk; to taste salt and black pepper

Ingredients

4 servings

700 gfloury potatoes, peeled and cubed
400 glamb mince
1onion, finely chopped
1carrot, diced small
100 gfrozen peas
250 mlbeef stock
30 mltomato purée
30 gbutter
60 mlmilk
to tastesalt and black pepper

Nutrition

Per serving · 4 servings total

540kcal

26gProtein

40gCarbs

29gFat

6gFibre

135 kcal / 100g

Allergens

Dairy

Steps

1Bring a large pan of salted water to the boil, add the cubed potatoes and cook for 15 minutes until tender.
2Meanwhile, heat a large frying pan over medium-high heat and brown the lamb mince for 4 minutes, breaking it up with a spoon.
3Add the onion and carrot to the mince and cook for another 4 minutes until softened.
4Stir in the tomato purée, pour in the beef stock, and simmer for 6 minutes until thickened.
5Add the frozen peas to the mince, season with salt and pepper, and cook for 2 more minutes.
6Drain the potatoes, return to the pan, add butter and milk, and mash until smooth. Season to taste.
7Spoon the mince into bowls, top generously with mash, and serve hot.