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Shepherd's pie with root veg mash


Serves: 6
timePrep time: 50 mins
timeTotal time:
Shepherd's pie with root veg mash
Recipe photograph by Ant Duncan

Shepherd's pie with root veg mash

Go family-sized or make up individual pies for the freezer, this is an easy way to eat four of your five-a-day veg

Serves: 6
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
522Kcal
Fat
20gr
Saturates
9gr
Carbs
45gr
Sugars
19gr
Fibre
14gr
Protein
28gr
Salt
0.8gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 2 tbsp oil
  • 1 x 500g pack 10% fat lamb mince
  • 2 onions, chopped
  • 2 carrots, diced
  • 1 celery stick, diced
  • 1 tbsp plain flour
  • 2 tbsp tomato purée
  • 2 tsp Worcestershire sauce
  • 200ml red wine (optional)
  • 500ml lamb or beef stock
  • ½ x 20g pack thyme, leaves chopped
  • 1 x 250g pack cooked green or Puy lentils
For the root veg mash
  • 2 sweet potatoes (about 450g)
  • 1 swede (about 600g)
  • 3 parsnips (about 400g)
  • 40g butter
  • 1 tbsp semi-skimmed milk
  • ½ x 20g pack thyme, leaves chopped

Step by step

Get ahead
The assembled dish can be prepared and chilled a day ahead, or frozen (including as individual pies). Defrost before baking.
  1. Heat 1 tablespoon of oil in a large sauté pan or casserole. Add the lamb mince and brown over a medium-high heat, breaking it up as you go. Remove to a bowl and deglaze the pan with a splash of water, stirring to release any caramelised bits; add to the mince.
  2. Heat the remaining oil in the pan and cook the onions, carrots and celery for 8-10 minutes to soften. Return the lamb to the pan, add the flour, tomato purée and Worcestershire sauce, and cook for a further 2 minutes, stirring. Pour in the wine, if using, and reduce by two-thirds. Add the stock, thyme and seasoning, bring to the boil, then cover and simmer for 30 minutes. Remove the lid and simmer for a further 15 minutes to thicken the sauce. Take off the heat and stir in the lentils. Season to taste then spoon into 1 large ovenproof dish, or divide between smaller dishes (or foil containers) for pies to serve 1 or 2. Leave to cool.
  3. Meanwhile, peel and chop the root veg into similar-sized chunks and place in a pan of cold salted water. Bring to the boil and cook for 20-25 minutes or until all the veg are tender. Drain well, then mash with the butter, milk, thyme and plenty of seasoning and cool if preparing ahead. Spoon on top of the lamb filling, scuffing it up with a fork. If prepping ahead, follow the Get Ahead tip at the top of this recipe.
  4. To cook, preheat the oven to 220°C, fan 200°C, gas 7. Place the dish on a tray and put in the oven. The large pie will take 50-60 minutes, the small pies about 40-45 minutes, from chilled. Make sure that the filling is bubbling hot in the centre, and the top golden and crispy (if cooking from freshly made rather than chilled, check earlier). Leave to stand for a few minutes, then serve with peas or steamed greens.

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