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Hidden Veg Shepherd’s Pie

Ready in 1 hour
Complexity: Slight Challenge
Serves 4 People
Main Course


Hidden Veg Shepherd’s Pie
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.
  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. 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.
  3. Allow the vegetables to cool slightly then add to a blender along with the tinned tomatoes and blend until smooth.
  4. 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.
  5. Bring to the boil, then simmer for 25-30 minutes, stirring regularly, until the sauce has thickened.
  6. Cook your Idahoan Buttery Perfect Mash as per packet instructions. Stir in half of the cheese.
  7. 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.
Credit Line: Recipe from Idahoan Perfect Mash. You can find more recipes and information over on their website: or on social @idahoanfoodsuk


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