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One-pot Shepherd’s pie pasta bake recipe

One-pot Shepherd’s pie pasta bake recipe

3 ratings

Rethink a family favourite with this one-pot shepherd pie pasta recipe that uses up leftover lamb from your Easter lunch. Leftover meat joins vegetables and rigatoni pasta in a simple-to-make oven bake, all topped with a golden and bubbling cheese crust. See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 689 calories / serving

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 celery stick, finely diced
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • 10g fresh thyme, leaved picked
  • ½ tsp Worcestershire sauce
  • 1 chicken or vegetable stock cube, made up to 600ml
  • 300g rigatoni pasta
  • 300g leftover cooked lamb, diced or shredded
  • 100g Cheddar, grated
  • 100g mozzarella, sliced
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    2895kj
    689kcal
    34%
  • Fat

    29g 41%
  • Saturates

    13g 67%
  • Sugars

    12g 13%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 68.6g Protein 42.9g Fibre 6.9g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a wide, hob-safe ovenproof frying pan or casserole dish. Add the onion, carrot and celery and fry for 10-15 mins until soft. Stir in the garlic and fry for 1 min more.
  2. Add the tomato purée, most of the thyme leaves and the Worcestershire sauce to the veg, stir, then pour in the stock and bring to a simmer, uncovered. Tip the pasta into the sauce and simmer over a medium heat, stirring frequently, for 8-10 mins until most of the liquid has been absorbed and the pasta is just starting to turn tender. Stir in the lamb and scatter over the cheese.
  3. Transfer to the oven and cook for 10-15 mins until the pasta is fully cooked and the cheese is golden and bubbling. Scatter with more thyme leaves to serve.

See more Pasta recipes

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