INDIAN SHEPHERDS PIE RECIPES

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 

Steps:

• Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
• Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
• Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
• BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.