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Traditional Lamb Shepherd's Pie

Traditional Lamb Shepherd's Pie

Fluffy Mash and Crispy Parmesan Topping

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This warming and hearty shepherd's pie has lamb and a green onion 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

Thyme

6 g

Garlic

2 tbsp

Tomato Sauce

1 tbsp

Soy Sauce

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

3 tbsp

Sour Cream

(ContainsMilk/Lait)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

2 unit

Green Onions

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)2971 kJ
Calories710 kcal
Fat41 g
Saturated Fat21 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber6 g
Protein34 g
Cholesterol140 mg
Sodium729 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Measuring Spoons
Large Non-Stick Pan
8x8" Baking Dish
Measuring Cups
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 green onions. Strip 1 tbsp thyme leaves from the stems (dbl for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 peas, 1 tbsp tomato sauce (dbl for 4 ppl), soy and 1/2 cup water (dbl for 4 ppl) 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 (use a 9x13-inch dish for 4 ppl).

4

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

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

Let the shepherds pie cool slightly, 4-5 min. Divide the shepherd's pie between plates. Sprinkle over the remaining green onions.