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Traditional Lamb Shepherd's Pie

Traditional Lamb Shepherd's Pie

Fluffy Chive Mash and Crispy Parmesan Topping

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This warming and hearty shepherd's pie has lamb and a chive mash bursting full of flavours, making it the perfect comfort dinner. Cheers to another weeknight winner!

Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

460 g

Russet Potato

113 g

Mirepoix

113 g

Green Peas

7 g

Chives

7 g

Thyme

6 g

Garlic

2 tbsp

Tomato Sauce

½ tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat43 g
Saturated Fat22 g
Carbohydrate55 g
Sugar8 g
Dietary Fiber6 g
Protein35 g
Cholesterol155 mg
Sodium750 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Measuring Spoons
Garlic Press
Large Non-Stick Pan
Measuring Cups
8x8" Baking Dish
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

2

While potatoes cook, peel then mince garlic. Thinly slice the chives. Strip 1 tbsp thyme leaves from the stems (dbl for 4ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then the mirepoix, thyme and garlic. Cook, stirring occasionally, until the veggies start to soften, 3-4 min. Season with salt and pepper.

3

Add the lamb to the same pan. Cook, breaking up the lamb into smaller pieces, until no pink remains, 4-5 min.** Add 1 tbsp tomato sauce (dbl for 4ppl), soy and 1/2 cup water (dbl for 4ppl) to the same pan . Cook, stirring occasionally, until the sauce thickens slightly, 4-5 min. Season with salt and pepper. Remove the pan from the heat and transfer the lamb mixture to an 8x8-inch baking dish (9x13-inch dish for 4ppl).

4

Drain and return potatoes to same pot. Add 2 tbsp butter (dbl for 4ppl). Using a potato masher, mash together until creamy. Stir in the sour cream and half the chives. Season with salt and pepper. Top the lamb mixture with the green peas, then dollop the mashed potatoes over top and smooth over to cover the peas.

5

Sprinkle Parmesan over top of the assembled shepherd's pie. Broil in the middle of the oven, until the topping is golden-brown, 2-3 min. (TIP: Keep an eye on it so that it does not burn!)

6

Divide the shepherd's pie between plates. Sprinkle over the remaining chives.