The ultimate makeover: Shepherd's pie

The ultimate makeover: Shepherd's pie

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(26 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 25 mins

Skill level

Easy

Servings

Serves 4

Angela Nilsen works her magic on a classic and gives Shepherd's pie a superhealthy face-lift

Nutrition and extra info

Additional info

  • Freeze before baking
  • Healthy
Nutrition info

Nutrition per serving

kcalories
429
protein
22g
carbs
63g
fat
12g
saturates
4g
fibre
11g
sugar
15g
salt
0.91g

Ingredients

For the filling

  • 1 tbsp rapeseed oil
  • 1 onion, chopped
  • 3-4 thyme sprigs
  • 2 carrots, diced (total weight 300g/11oz)
  • 250g lean minced lamb (we used 10% fat)
  • 1 tbsp plain flour
  • 1 tsp vegetable bouillon powder, made up to 350ml/12fl oz stock with boiling water
  • 227g can chopped tomatoes
  • 1 tbsp tomato purée
  • 400g can green lentils with no added salt, drained
  • 1 tsp Worcestershire sauce

For the topping

  • 650g Maris Piper or King Edward potatoes, roughly chopped
  • 250g sweet potatoes, roughly chopped
  • 2 tbsp half-fat crème fraîche
  • 1 tbsp semi-skimmed milk

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Method

  1. Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.
  2. Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.
  3. Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.

Recipe from Good Food magazine, March 2011

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Comments

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Peaches1st's picture
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Followed the recipe to the letter and it turned out really well. I found that the thyme and Worcestershire sauce gave it plenty of flavour. Also, the recipe does say to season, but just with pepper. I didn't think it needed more seasoning. Will be making this one again!

adbeckam's picture

Healthy, easy and enjoyed by the whole family, what more can you ask for!

stahlwend's picture
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Great recipe! I contemplated not adding the lentils, but really glad I did; they added a lovely taste and texture. I used the white flesh sweet potatoes and added some garlic and fresh basil too. My son, who isn't a great eater, asked for seconds.

i05wahan's picture
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Really tasty! Made for a New Zealand themed party before going to live with the kiwis for a year. After reading comments I added some cinnamon and cumin which gave it a great flavour. Making again tomorrow for some friends in New Zealand, hope it goes well!

vfrawley's picture
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Very nice, added some mushrooms in it too!

lizleicester's picture
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This was delicious. Used chicken stock and left out tomato puree and flour but otherwise followed the recipe and everyone loved it.

grewal's picture
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I replaced the mince with 200g quorn and used leek instead of onion. I also added chilli, ginger, cumin and salt and pepper to season. Tasted absolutely lovely, was a little sceptical bout the lentils but they added a great flavour and bulked the dish out. Easily feeds 4 people.

michellesmith9's picture
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Yummy. I switched a few things - beef mince instead of lamb and beef stock, also I simmered dried lentils rather than using canned and added a chopped celery stalk and an extra onion. Didn't bother with the creme fraiche and used skimmed milk, which all worked fine. Will do again.

jennykowalczyk's picture
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Really liked this, made on a few occasions now - always a winner!

lolaypop's picture
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Delicious, doubled the amount of lamb to 500g and that is the only change i made. Lentils are a great addition. Only comment is to make sure you give it plenty of seasoning (as it is not mentioned in the actually recipe to do so!)

lineyloub's picture
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A great recipe, but lacked flavour. Would try again, but don't forget to season well or change bouillon for stock

vwelch22's picture
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Simply the best cottage pie I've ever made. My 3yr old fuss pot even loved it. I made it exactly to the recipe and I'll definitely be making this again and again.

human_kenwood's picture
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I really enjoyed this especially with the lentils. I only used 250g carrots plus one stick of celery. I also added in 1 tsp of crushed garlic for extra taste just before I added in the lamb mince. Apart from that followed everything else and my son loved it.

simonedevine's picture
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Really yummy! I couldn't find bouillon powder so used veg stock instead, tasted lovely. I was a bit woRried about the lentils as not cooked with them before and you really don't notice them. Will make again in individual dished to put in the freezer.

jenniferataylor31's picture
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delicious

elleme's picture
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I've made this several times now. It's always good and my husband absolutely loves it too. Well worth the time since you can always make more for another day.

mian8910's picture
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Absolutely delicious!!!! It felt very light and still it was filling enough!!It is a great way to enjoy comfort food and end eat healthy!!!Definitely recommend it!!

fay1512's picture
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Everyone loves it, but of course, I put cheese in the potato topping....!!! Increased fat content but worth it!!!

98normandy's picture
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This is a delicious take on the normal version. Both the men in the family liked it and didn't notice the lack of meat. I've made it before: this time I added a leek to the carrots as I had one to use up. Delicious!

auntie_scarah23's picture
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Absolutely Fabulous! Was worried about messing with a classic but this is super tasty and everyone I've made it for so far has requested seconds - adding lentils as a substitute for half the meat works really really well here.

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