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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 a comforting mix of old and new!

This recipe is under 650kcal per serving.

Tags:Kid FriendlyUnder 650kcal
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 amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsMilk)

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

2 tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2611 kJ
Fat31.1 g
of which saturates14.7 g
Carbohydrate49.5 g
of which sugars11.8 g
Protein34.9 g
Sodium1505 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Baking Dish
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 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.

2

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.

3

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.

4

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!

5

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!

6

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