Traditional Lamb Shepherd's Pie
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Traditional Lamb Shepherd's Pie

Traditional Lamb Shepherd's Pie

Fluffy Mash and Crispy Parmesan Topping

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:
Wheat
Sulphites
Soy
Milk

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

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Lamb

2 unit(s)

Russet Potato

113 g

Mirepoix

113 g

Green Peas

7 g

Thyme

2 unit(s)

Garlic, cloves

2 tbsp

Tomato Sauce

1 tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 unit(s)

Sour Cream

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

2 unit(s)

Green Onion

Not included in your delivery

2 tbsp

Unsalted Butter*

2.25 tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories650 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate56 g
Sugar6 g
Dietary Fiber7 g
Protein31 g
Cholesterol115 mg
Sodium3410 mg
Trans Fat0.5 g
Potassium1550 mg
Calcium100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Large Non-Stick Pan
8x8" Baking Dish
Measuring Cups
Strainer
Potato Masher

Instructions

COOK POTATOES
1

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.

COOK VEG
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.

COOK LAMB
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).

ASSEMBLE SHEPHERD'S PIE
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.

BROIL SHEPHERD'S PIE
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!)

FINISH AND SERVE
6

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