A traditional British pie that's a winner with kids. Loaded with 6 vegetables to really pack a punch. Make double and freeze for a quick and nutritious dinner.
Makes approximately 4 servings
Preparation time is approximately 15 minutes
Cooking time is approximately 45 minutes
400-500g of lamb mince
6-8 potatoes, peeled and cut into chunks
1 small swede, peeled and diced
1-2 tablespoons of butter (or dairy free butter if required)
50-100ml whole milk (or dairy free milk if required)
1 tbsp olive oil
1 white onion, chopped finely
2-3 carrots, peeled and diced
1 leek, finely chopped
Handful of green beans, finely chopped.
1-2 tablespoons of Worcestershire sauce (or Henderson's relish so it's gluten free)
Salt & pepper
How to make Vegetable-loaded Shepherd's Pie
Boil chopped potatoes and swede for 10-15 mins until soft. Drain them and mash with butter and milk. Kids make great mashers!
In another pan add olive oil and fry the onion until golden and soft.
Add the lamb mince and brown for 8-10 mins. Reduce temperature and add carrots, leeks, green beans and Worcestershire sauce.
When the carrots are soft, season with salt and pepper and pour into oven-proof dish.
Spread mash evenly over top with a fork and place under a hot grill to crisp the topping.
HINTS & TIPS
This is a great recipe for batch cooking!
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