Beef & Leek Shepherd's Pie
with Garlic Mash Topping & Parsley
- Gluten
- Soy
- Fish
- Wheat
- Gluten
- Milk
- Cashew
- Fish
- Wheat
- Almond
- Eggs
- Soy
- Sesame
- May contain traces of allergens
Ingredients
2
Garlic
250 g
Lamb Mince
1 sachet
Garlic & Herb Seasoning
1 packet
Worcestershire Sauce
(Contains: Gluten, Soy, Fish, Wheat; May be present: Gluten, Milk, Cashew, Fish, Wheat, Almond, Eggs, Soy, Sesame)
1
Celery
1 packet
Tomato Paste
1 packet
Parsley
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Leek
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. Peel garlic cloves. Thinly slice leek. Finely chop carrot, celery and parsley.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add parsley, the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
Custom Recipe: If you've swapped lamb mince for beef mince, cook the beef mince in the same way as above.
• Add tomato paste, Worcestershire sauce, chicken-style stock powder and water. Stir well to combine. Season to taste.
TIP: Add a dash of water if the mince looks dry!
• Preheat grill to high. Transfer the lamb mixture to a baking dish, then spread the mash on top. • Grill pie until lightly golden, 8-10 minutes.
• Divide lamb and leek shepherd's pie between plates. Enjoy!
