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Lamb & Spinach Shepherd's Pie

Lamb & Spinach Shepherd's Pie

with Creamy Chive Mash

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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 comforting mix of old and new!

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time50 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potato

1 bunch

chives

1 unit

brown onion

2 stalk

celery

1 bunch

thyme

4 clove

garlic

2 unit

carrot

2 sachet

garlic & herb seasoning

1 packet

lamb mince

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

½ tin

crushed & sieved tomatoes

Not included in your delivery

olive oil

⅓ cup

milk

(ContainsMilk)

80 g

butter

(ContainsMilk)

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2550 kJ
Fat26.5 g
of which saturates15 g
Carbohydrate49.9 g
of which sugars14.9 g
Dietary Fibre0 g
Protein37.4 g
Cholesterol0 mg
Sodium1470 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Thinly slice the chives. Finely chop the brown onion. Finely chop the celery, or grate if you prefer. Pick and roughly chop the thyme leaves. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled), or finely chop if you prefer.

2

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter and the salt and mash, using a potato masher or a fork, until smooth. Stir through the chives, then cover with a lid to keep warm.

3

While the potato is cooking, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, celery, carrot and thyme and cook, stirring, until softened, 4-5 minutes. Add the garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. Transfer to a medium bowl and set aside. Return the frying pan to a high heat, add the lamb mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

4

Add 1/2 tin crushed & sieved tomatoes and return the garlic veggies to the frying pan. Add the beef stock and stir well to combine. Add the baby spinach leaves and stir through until just wilted, 1-2 minutes.

TIP: Add a dash of water if the mince looks dry!

5

Transfer the mince mixture to a medium baking dish and spread the chive mash on top, smoothing out with the back of a spoon. Grill until the mash is lightly golden, 8-10 minutes.

6

Divide the lamb and spinach shepherd's pie between bowls.