Quick spiced shepherd's pie
A fast and tasty Shepherd's pie that will fill up the whole family
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 40 mins
- Heat 1 tbsp olive oil in a large non-stick frying pan, then fry the lamb and half the spice mix over a high heat for 8 mins until browned. Tip in the tomatoes, then season and simmer for 20 mins until thick. Meanwhile, crush the potatoes with the remaining oil and spice mix.
- Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes. The pie can now be cooled and frozen for up to a month. Grill for 8 mins until the potatoes are crispy and golden.
Cooked potatoes
Cooked potato makes a great standby for a quick supper. As well as an instant topping to a pie, leftover potatoes can be mixed with tinned fish for quick fishcakes or mixed with greens for bubble and squeak.
Per serving
562 kcalories, protein 29.0g, carbohydrate 41.0g, fat 33.0 g, saturated fat 11.0g, fibre 3.0g, sugar 3.0g, salt 3.62 g
Recipe from Good Food magazine, January 2007.
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http://www.bbcgoodfood.com/recipes/3208/
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Ingredients
- 4 tbsp olive oil
- 500g pack minced lamb
- 3 tbsp Morroccan spice mix (we used Schwartz's)
- 400g can chopped tomatoes with garlic and onion
- 750g cooked potatoes
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 40 mins
Quick to prepare, then pop in the oven
Ingredients
- 4 tbsp olive oil
- 500g pack minced lamb
- 3 tbsp Morroccan spice mix (we used Schwartz's)
- 400g can chopped tomatoes with garlic and onion
- 750g cooked potatoes
Per serving
562 kcalories, protein 29.0g, carbohydrate 41.0g, fat 33.0 g, saturated fat 11.0g, fibre 3.0g, sugar 3.0g, salt 3.62 g
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19 March 2008
Natasha rated and commented on this recipe
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