Lamb and Rosemary Shepherd's Pie
Traditional British shepherd's pie with lean lamb mince, rosemary and a fluffy mashed potato topping. 44g protein per serving. A warming classic for all seasons.
20mPrep
50mCook
4Servings
390Calories
44gProtein
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Ingredients
- 600 glean lamb mince
- 600 gpotatoes
- 150 gpeas
- 2 mediumcarrot
- 1 largeonion
- 2 clovesgarlic
- 300 mllamb stock
- 2 sprigsfresh rosemary
- 1 tbspWorcestershire sauce
- 1 tbsptomato paste
- 50 mlskimmed milk
- 1 tbspolive oil
Ingredients
- 600 g lean lamb mince
- 600 g potatoes
- 150 g peas
- 2 medium carrot
- 1 large onion
- 2 cloves garlic
- 300 ml lamb stock
- 2 sprigs fresh rosemary
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 50 ml skimmed milk
- 1 tbsp olive oil
Instructions
- Preheat oven 190°C. Brown lamb mince, drain excess fat.
- Fry onion, garlic and carrot 5 minutes. Add tomato paste, Worcestershire, rosemary.
- Add stock, simmer 15 minutes. Stir in peas.
- Boil potatoes, mash with milk and seasoning until fluffy.
- Spoon lamb into dish, top with mash and fork the surface.
- Bake 30 minutes until golden.