Ultimate Cheesy Lamb Shepherd's Pie
with Creamy Mash and Butter Glazed Vichy Style Veg
Looking for a taste of everyday luxury? This Ultimate Cheesy Lamb Shepherd's Pie is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
300 grams
Lamb Mince
1 carton(s)
Tomato Passata
1 sachet(s)
Dried Rosemary
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
30 grams
Mature Cheddar Cheese
(Contains Milk)
3 unit(s)
Carrot
120 grams
Peas
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
15 grams
Butter
½ tsp
Sugar for the Carrots
50 milliliter(s)
Water for the Carrots
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once browned, stir in half the garlic and cook until fragrant, 30 secs.
Stir the passata, dried rosemary, red wine jus paste, sugar and water for the sauce (see pantry for both amounts)into the mince. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10-12 mins. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Taste and season with salt and pepper if needed, then remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Mash until smooth. Season with salt and pepper.
Once thickened, transfer the lamb mixture to an appropriately sized ovenproof dish. Spoon over the creamy mash, using the back of a spoon to smooth it out.
Sprinkle over the cheese, then bake on the top shelf of your oven until the top starts to brown, 10-15 mins.
While the pie bakes, wipe out the mince frying pan and pop it back on medium heat.
Melt in the butter (see pantry for amount) and add the remaining garlic, sugar and water for the carrots (see pantry for both amounts). Add the carrots to the pan, then bring to a boil.
Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins.
Remove the lid, then add the peas and cook until the liquid has evaporated and the veg is glazed, 3-4 mins. Stir occasionally.
When everything's piping hot, serve up your ultimate cheesy shepherd's pie on your plates with the butter glazed veg alongside.
Enjoy!
