Lamb & Rosemary Shepherd's Pie
with Garlic Mash & Green Salad
There's nothing better than a comforting shepherd's pie to soothe a growling stomach. Whether it’s the cheesy mashed potato on top or the rich lamb and veggie filling, it’ll warm you up from the inside out and bring back those fond memories of home-cooked favourites.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
potato
½ unit
onion
1 bunch
rosemary
3 clove
garlic
1 unit
carrot
1 stalk
celery
1 packet
lamb mince
1 packet
tomato paste
1 sachet
beef-style stock powder
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 bag
salad leaves
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains: Milk; )
40 g
butter
(Contains: Milk; )
¼ tsp
salt
2.5 tbs
water
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the brown onion (see ingredients list). Pick and finely chop the rosemary leaves. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and celery, or finely chop if you prefer.
Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter, the salt and 1/2 the garlic. Mash with a potato masher or a fork until smooth. Set aside.
While the potato is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Add the onion, carrot, celery, rosemary and the remaining garlic and cook, stirring, until softened, 2-3 minutes. Add a drizzle more olive oil and the lamb mince and cook, breaking up with a spoon, until just browned, 2-3 minutes.
While the lamb is cooking, preheat the grill to high. Add the tomato paste, water and beef stock to the frying pan with the lamb and stir well to combine. Transfer the mince mixture to a medium baking dish and evenly spread the mashed potato over the top. Sprinkle with the shredded Cheddar cheese and grill until lightly golden, 8-10 minutes.
TIP: Add a dash of water if the lamb mixture looks dry.
While the pie is grilling, combine the balsamic vinegar and olive oil (1 tbs for 2 people/ 2 tbs for 4 people) in a medium bowl. Season with salt and pepper. Add the mixed salad leaves and baby spinach leaves and toss to coat.
Divide the lamb and rosemary shepherd's pie between bowls. Serve with the green salad.
