Lamb Shepherds Pie
found in Mains - Meat Dishes
 | 8 SPs |  | Nut Free |
Prep: 35 minutes
Cook: 2 hours 15 minutes
Difficulty:
Difficult
When it comes to comforting family dinners, a classic shepherds pie is hard to beat. Weve topped ours with a kale, horseradish and butternut squash mash.
Ingredients
- 1 calorie controlled cooking spray
- 1000g lamb mince
- 2 red onions, finely diced
- 2 carrots, finely diced
- 3 celery sticks, finely diced
- 8 thyme sprigs, leaves stripped
- 3 garlic cloves, finely sliced
- 30g flour (plain)
- 30g tomato puree
- 1000ml beef stock
- 4 tbsp worcestershire sauce
- 1200g butternut squash, cut into large chunks
- 200g kale, shredded
- 2 tbsp horseradish
Directions
1
Mist a large flameproof casserole with cooking spray and fry the mince, in batches, over a high heat for 8-10 minutes. Transfer to a bowl with a slotted spoon and set aside. Mist the casserole again, then cook the onions, carrots and celery, stirring occasionally, over a medium heat for 8-10 minutes, covered, until soft. Add the garlic and thyme and cook for 1 minute.
2
Add the flour and cook, stirring constantly, for 2 minutes. Return the lamb to the casserole with the tomato puree, stock and Worcestershire sauce and bring to the boil. Reduce the heat to low, cover, and simmer for 30 minutes. Remove the lid and cook for a further 30-40 minutes until the sauce has thickened.
3
Meanwhile, cook the butternut squash in a large pan of boiling water for 20 minutes, until tender. Drain, then season and mash. While the squash is cooking, put the kale in a microwave safe bowl, cover and microwave on High for 2 minutes until wilted. Stir the kale and horseradish sauce through the mash.
4
Divide the mince mixture between 2 baking dishes and spoon over the mash.
5
Bake the pies for 25 minutes on 200°C / 180°C (fan oven) / 395°F / Gas Mark 6 ,or until the filling is bubbling.
