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.
Provided by Sainsbury's
Total Time 115 minutes
Prep Time 15 minutes
Cook Time 100 minutes
Yield 4
Number Of Ingredients 17
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
EASY SHEPHERD'S PIE RECIPE - DELICIOUS HEALTHY RECIPES ...
This lightened up Shepherd's Pie recipe, filled with lean ground beef, veggies, and topped with yukon gold mashed potatoes would be perfect for all you meat and potato lovers out there!
Provided by Gina
Categories Dinner
Total Time 100 minutes
Prep Time 10 minutes
Cook Time 90 minutes
Yield 6
Number Of Ingredients 19
Steps:
- Boil potatoes in a medium pot of salted water until cooked and soft.
- Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
- Preheat oven to 400°F.
- In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
- When cooked, set aside on a plate.
- Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
- Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
- Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
- Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
- Remove from oven and let it cool 5 minutes before serving.
Nutrition Facts : ServingSize 1 /6th of pie, Calories 275 kcal, CarbohydrateContent 31 g, ProteinContent 22 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 45 mg, SodiumContent 331 mg, FiberContent 5 g, SugarContent 3 g
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