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The ultimate makeover: shepherd's pie

Ultimate shepherd's pie in a dish with a portion gone

The ultimate makeover: shepherd's pie

Name: The ultimate makeover: shepherd's pie
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp rapeseed oil; 1 onion chopped; 3-4 thyme sprigs; 2 carrots diced (total weight 300g/11oz); 250g lean minced lamb (we used 10% fat); 1 tbsp plain flour; 1 tsp vegetable bouillon powder made up to 350ml/12fl oz stock with boiling water; 227g can chopped tomatoes; 1 tbsp tomato purée; 400g can green lentil with no added salt, drained; 1 tsp Worcestershire sauce; 650g Maris Piper or King Edward potato roughly chopped; 250g sweet potatoes roughly chopped; 2 tbsp half-fat crème fraîche; 1 tbsp semi-skimmed milk

Angela Nilsen

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Serves 4

Easy

Prep: 25 mins

Cook: 1 hr and 25 mins

A star rating of 4.8 out of 5.95 ratingsRate

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Angela Nilsen works her magic on a classic and gives Shepherd's pie a superhealthy face-lift

Freezable (Freeze before baking)

Healthy

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Ingredients

Nutrition

Units:

MetricUS

For the filling

1 tbsp rapeseed oil
1 onion

chopped
3-4 thyme

sprigs
2 carrots

diced (total weight 300g/11oz)
250g lean minced lamb

(we used 10% fat)
1 tbsp plain flour
1 tsp vegetable bouillon powder

made up to 350ml/12fl oz stock with boiling water
227g can chopped tomatoes
1 tbsp tomato purée
400g can green lentil

with no added salt, drained
1 tsp Worcestershire sauce

For the topping

650g Maris Piper or King Edward potato

roughly chopped
250g sweet potatoes

roughly chopped
2 tbsp half-fat crème fraîche
1 tbsp semi-skimmed milk

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Nutrition: per serving

kcal444

low
fat12g
saturates5g
carbs57g
sugars14g
fibre10g
protein22g
salt0.51g

low

Method

step 1

Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.
step 2

Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.
step 3

Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.

Recipe from Good Food magazine, March 2011

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A star rating of 4.8 out of 5.95 ratings

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