Hidden Veg Shepherd’s Pie

Ready in 1 hour

Complexity: Slight Challenge

Serves 4 People

Main Course

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Hidden Veg Shepherd’s Pie

Ingredients

For the filling

1 tbsp olive oil
1 tbsp olive oil
1 onion, finely chopped
2 carrots, peeled, finely chopped
1 courgette, peeled, finely chopped
100g frozen peas
400g tin chopped tomatoes
400g lamb mince (or 400g leftover roast lamb, shredded)
2 tbsp plain flour
2 tbsp tomato purée
½ tsp dried rosemary
1 lamb stock cube
salt and freshly ground black pepper

For the topping:

100g mature Cheddar, coarsely grated
Idahoan Buttery Perfect Mash.

Instructions

Preheat the oven to 200C/180C Fan/Gas 6.
Heat a large, non-stick saucepan over a medium heat with 1 tbsp olive oil. Add the onion, carrots, peas and courgettes and fry for 8-10 minutes, stirring regularly until the vegetables have softened.
Allow the vegetables to cool slightly then add to a blender along with the tinned tomatoes and blend until smooth.
Fry the lamb mince until it has browned or warm the leftover shredded lamb through. Sprinkle the flour over the lamb and stir well. Add the vegetable purée, 100ml boiling water and dried rosemary and stir again to combine. Crumble over the stock cube, season with salt and pepper.
Bring to the boil, then simmer for 25-30 minutes, stirring regularly, until the sauce has thickened.
Cook your Idahoan Buttery Perfect Mash as per packet instructions. Stir in half of the cheese.
Spoon the mash on top of the lamb and vegetable mix and spread evenly. Sprinkle over the remaining cheese. Bake for 25-30 minutes, or until the cheese has melted and turned golden-brown and the filling is bubbling.

Notes

Credit Line: Recipe from Idahoan Perfect Mash. You can find more recipes and information over on their website: https://idahoan.co.uk/ or on social @idahoanfoodsuk

Hidden Veg Shepherd’s Pie

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