Minted lamb Shepherd’s pie recipe

123 ratings Rate
  • Serves 4
  • 20 mins to prepare and 1 hr 10 mins to cook
  • 790 calories / serving
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Preheat the oven to 190°C. Heat the oil in a large sauté pan or casserole. Add the onion and carrot and cook over a medium/high heat for 5 minutes until soft. Add the minced lamb and cook for 3-4 minutes to brown. If the meat is fatty, carefully tilt the pan and spoon off any excess fat.

Add the canned tomatoes and stock. Season, cover and simmer for 30 minutes. Meanwhile, put the peeled potatoes in a large pan of boiling water and boil for 7 minutes. Drain well and allow to dry out. Leave to cool for 5 minutes, or until they are cool enough to handle.

Stir the mint sauce through the meat and spoon into an ovenproof dish. Thinly slice the potatoes and arrange on top of the meat, drizzle with olive oil and season. Bake for 30 minutes until the potatoes are golden brown and cooked through. Allow an extra 10 minutes if necessary.

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  • Ingredients

  • 1tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 medium carrots, chopped
  • 500g minced lamb
  • 227g chopped tomatoes
  • 400ml lamb or beef stock
  • 2tbsp mint sauce
  • salt
  • freshly ground black pepper
  • 900g potatoes, peeled
  • 1-2tbsp olive oil
  • Energy 3290kj 790kcal 40%
  • Fat 43g 61%
  • Saturates 17g 86%
  • Sugars 11g 12%
  • Salt 1.9g <1%

of the reference intake
Carbohydrate 50.2g Protein 54.6g Fibre 7.4g


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