EASY SHEPHERDS PIE RECIPE RECIPES

LAMB AND LENTIL SHEPHERDS PIE | SAINSBURY'S RECIPES

Lamb and lentil shepherds pie | Sainsbury's Recipes image

This twist on a traditional shepherd’s pie mixes half lamb with half lentils. It's exactly what you need for a comforting and hearty meal, while providing 3 of your 5-a-day.

Provided by Sainsbury's

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 100 minutes

Yield 4

Number Of Ingredients 17

Ingredients

2 tsp oil or Frylight
300g lean lamb mince
1 brown onion
3 carrots, peeled, diced
2 sticks celery, diced
2 cloves garlic, crushed
2 tsp picked thyme leaves
1 sprig rosemary, picked or left whole
1 bay leaf
2 tbsp of tomato puree
500ml low salt veg stock
2 tsp Worcestershire sauce (optional)
2 x tinned green lentils, drained
10g fresh parsley - to garnish

800g potatoes, peeled & quartered - (King Edward, Maris Piper work well)
50ml skimmed milk

Steps:

Into a heated, large pan, add the oil or Frylight and add the lamb, and fry for approx 8-10 mins, until browned, stirring occasionally to break any lumps

Remove the meat, drain off any fat, and set aside. Spray the pan with the other squirt of spray, reduce the heat, add the diced onion, carrot, celery, and garlic, and cook over a medium heat for 8 mins, until the onion is softened

Add the herbs, tomato puree & Worcestershire sauce, and fry for a minute or so, before adding the lamb back in

Pour over the stock, bring to a simmer, cover, and cook for 30 mins. After 15 mins, remove the lid, and add the drained lentils

Heat the oven to 180c/ 160 fan, gas 4.

Meanwhile, in a pan of boiling water, boil the potatoes, until cooked, approx 15 mins

Once cooked, drain, add the skimmed milk, season with a pinch of salt and pepper, mash well

Spoon the mince into an oven proof baking dish, remove the bay leaf, and rosemary, (if left whole).

Spread the mash over the top, fluffing with a fork if desired. Bake for 20-25 mins, until golden brown and bubbling

Allow to stand for 5 mins before serving. Garnish with parsley immediately before serving

Nutrition Facts : Calories 479 calories, FatContent 12.0 grams, SaturatedFatContent 3.5 grams, SugarContent 11.0 grams, SodiumContent 1400.0 milligrams salt, CarbohydrateContent 57.0 grams, FiberContent 13.2 grams, ProteinContent 28.5 grams

LAMB AND LENTIL SHEPHERDS PIE | SAINSBURY'S RECIPES

Lamb and lentil shepherds pie | Sainsbury's Recipes image

This twist on a traditional shepherd’s pie mixes half lamb with half lentils. It's exactly what you need for a comforting and hearty meal, while providing 3 of your 5-a-day.

Provided by Sainsbury's

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 100 minutes

Yield 4

Number Of Ingredients 17

Ingredients

2 tsp oil or Frylight
300g lean lamb mince
1 brown onion
3 carrots, peeled, diced
2 sticks celery, diced
2 cloves garlic, crushed
2 tsp picked thyme leaves
1 sprig rosemary, picked or left whole
1 bay leaf
2 tbsp of tomato puree
500ml low salt veg stock
2 tsp Worcestershire sauce (optional)
2 x tinned green lentils, drained
10g fresh parsley - to garnish

800g potatoes, peeled & quartered - (King Edward, Maris Piper work well)
50ml skimmed milk

Steps:

Into a heated, large pan, add the oil or Frylight and add the lamb, and fry for approx 8-10 mins, until browned, stirring occasionally to break any lumps

Remove the meat, drain off any fat, and set aside. Spray the pan with the other squirt of spray, reduce the heat, add the diced onion, carrot, celery, and garlic, and cook over a medium heat for 8 mins, until the onion is softened

Add the herbs, tomato puree & Worcestershire sauce, and fry for a minute or so, before adding the lamb back in

Pour over the stock, bring to a simmer, cover, and cook for 30 mins. After 15 mins, remove the lid, and add the drained lentils

Heat the oven to 180c/ 160 fan, gas 4.

Meanwhile, in a pan of boiling water, boil the potatoes, until cooked, approx 15 mins

Once cooked, drain, add the skimmed milk, season with a pinch of salt and pepper, mash well

Spoon the mince into an oven proof baking dish, remove the bay leaf, and rosemary, (if left whole).

Spread the mash over the top, fluffing with a fork if desired. Bake for 20-25 mins, until golden brown and bubbling

Allow to stand for 5 mins before serving. Garnish with parsley immediately before serving

More about "easy shepherds pie recipe recipes"

LAMB AND LENTIL SHEPHERDS PIE | SAINSBURY'S RECIPES

This twist on a traditional shepherd’s pie mixes half lamb with half lentils. It's exactly what you need for a comforting and hearty meal, while providing 3 of your 5-a-day.
From recipes.sainsburys.co.uk
Total Time 115 minutes
Cuisine British
Calories 479 calories per serving

Into a heated, large pan, add the oil or Frylight and add the lamb, and fry for approx 8-10 mins, until browned, stirring occasionally to break any lumps

Remove the meat, drain off any fat, and set aside. Spray the pan with the other squirt of spray, reduce the heat, add the diced onion, carrot, celery, and garlic, and cook over a medium heat for 8 mins, until the onion is softened

Add the herbs, tomato puree & Worcestershire sauce, and fry for a minute or so, before adding the lamb back in

Pour over the stock, bring to a simmer, cover, and cook for 30 mins. After 15 mins, remove the lid, and add the drained lentils

Heat the oven to 180c/ 160 fan, gas 4.

Meanwhile, in a pan of boiling water, boil the potatoes, until cooked, approx 15 mins

Once cooked, drain, add the skimmed milk, season with a pinch of salt and pepper, mash well

Spoon the mince into an oven proof baking dish, remove the bay leaf, and rosemary, (if left whole).

Spread the mash over the top, fluffing with a fork if desired. Bake for 20-25 mins, until golden brown and bubbling

Allow to stand for 5 mins before serving. Garnish with parsley immediately before serving

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