Lamb & Spinach Shepherd's Pie
with Creamy Chive Mash
- Milk
Did you know that shepherd’s pie traditionally uses lamb, while cottage pie uses beef? We kept up with tradition in this winter warmer, but decided to make our version extra-nutritious by stirring baby spinach through the hearty lamb filling. Enjoy the a comforting mix of old and new! *This recipe is under 650kcal per serving.*
Ingredients
2
potato
1
onion
1 stalk
celery
1
carrot
2 sprig
rosemary
2 clove
garlic
1 bag
chives
1 sachet
Garlic & Herb Seasoning
1 packet
lamb mince
1 packet
tomato paste
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
2.5 tbs
milk
(Contains: Milk; )
¼ tsp
salt
2 tbs
water
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Finely chop the brown onion. Finely chop (or grate) the celery. Grate the carrot. Pick and roughly chop the rosemary leaves. Finely chop the garlic. Finely chop the chives.
Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter and the salt, then mash until smooth. Stir through the chives and set aside.
While the potato is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the onion, celery, carrot and rosemary, stirring, until softened, 4-5 minutes. Add the garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. Transfer the veggies to a bowl. Return the frying pan to a high heat with a drizzle of olive oil. Cook the lamb mince, breaking it up with a spoon, until just browned, 3-4 minutes.
Add the tomato paste, beef-style stock powder and the water, then return the cooked veggies to the pan. Stir well to combine, then stir through the baby spinach leaves until just wilted, 1-2 minutes.
TIP: Add a dash of water if the mince looks dry!
Preheat the grill to high. Transfer the mince mixture to a baking dish, then evenly spread the chive mash on top. Grill until lightly golden, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
Divide the lamb and spinach shepherd's pie between bowls.
