wonderfully warming shepherd's pie
Meals
We've spiced up this family favourite by adding cumin + ginger, plus we've included a boost of green veg too. It's a shepherd's delight!
This is always a favourite with little + big ones alike.
Recipe from our The Cookbook
Serves
4Prep
15Cook
50
Freeze
me!
Ingredients
- 2 teaspoons olive oil
- 125g/41/2 oz minced lean lamb
- 1 small onion, finely chopped
- 1 carrot (about 75g/21/2oz). grated
- 75g/ 21/2oz spring cabbage, finely chopped
- 2 garlic cloves, chopped
- ½ teaspoon ground cumin
- 1 teaspoon ground ginger
- 2 teaspoons balsamic vinegar
- 1 tablespoon tomato puree
- 250g/9oz sweet potatoes, peeled and cubed
- 2 tablespoons whole milk or milk of choice
- 15g/ 1/2oz unsalted butter, cut into small pieces
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Heat the oil in a saucepan over a medium heat and cook the minced lamb, breaking it up with the back of a fork, for 5 minutes or until browned all over. Remove the mince using a slotted spoon and set aside on a plat.
- Pour off all but 2 teaspoons of oil in the pan, then add the onion, carrot and cabbage and cook, stirring frequently, for 8 minutes or until softened. Reduce the heat slightly and stir in the garlic, then return the mince to the pan with the cumin, ginger, vinegar, tomato puree and 150ml/ 1/4 pint boiled water and stir well. Cover with a lid and cook for 15 minutes or until cooked through.
- Meanwhile, cook the sweet potatoes in a saucepan of boiling water for 10-15 minutes until tender, then drain and return to the pan. Add the milk and mash until smooth.
- Spoon the lamb mixture into a small ovenproof dish and top with mash. Dot the butter on top and bake in the oven for 20 minutes or until starting to crisp on top.
- Using the back of a fork, mash the shepherd's pie to a course puree, adding a little boiled water if necessary. Alternatively, finely chop.
Top tips!
A sprinkle of grated cheese on top of the mash makes a delicious topping!
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