Ingredients
- 2 tbsp any oil
- 4 small onions, finely chopped
- 200 g minced lamb
- 2 400g canned or tetra pack cooked green lentils, well-drained
- 200 g chestnut mushrooms, very finely chopped (I use a Magimix)
- 3 tbsp plain flour
- 2 tbsp tomato puree
- Pinch dried thyme
- 2 tbsp Bovril or Marmite
- 300 mls water
- 1 vegetable stock cube, low salt
- salt and pepper
- 200 g baked potatoes
- 500 g sweet potatoes, peeled and cubed (OR carrots)
- 1 small cauliflower, chopped into small chunks
- 150 ml skimmed milk, approx.
- 50 g butter or olive oil
Instructions
- Heat the oil and add the mushrooms. Cook for 15 minutes to reduce the moisture.
- Then, add the onions, mince, and lentils and break them up nicely.
- Cook until all the moisture has evaporated.
- Add the flour and mix well, then continue to cook until the flour browns well on the bottom of the pan.
- Next, add the tomato puree, thyme, Marmite or Bovril, stock cube and enough water to just cover the meat.
- Season well with pepper (check the salt) and cook for 20-25 minutes gently, or the flour will catch, stirring occasionally.
- The mix should be fairly thick, then pour or spoon into a baking dish and leave to cool.
- Wash and pierce the baking potato. Microwave for 15 mins (or until soft).
- Place the peeled and chopped sweet potato (or carrots), cauliflower florets, butter, and milk into a large bowl. Cover and microwave for 15 mins (or until soft). Add the jacket potato to the bowl and mash together. Season well with salt and pepper. The mash should not be too creamy but soft.
- Spoon onto the cooled, set mince and fluff up with a fork.
- When ready, reheat in a moderate oven for 20-25 minutes until golden and slightly crunchy.
- Serve with microwaved spring greens or peas.
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Nutrition Facts
Phil's Savvy Shepherd's Pie
Amount per Serving
Calories
545
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
25
mg
8
%
Sodium
386
mg
17
%
Potassium
1552
mg
44
%
Carbohydrates
66
g
22
%
Fiber
17
g
71
%
Sugar
12
g
13
%
Protein
25
g
50
%
Vitamin A
11916
IU
238
%
Vitamin C
38
mg
46
%
Calcium
133
mg
13
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
