Springtime shepherd's pie

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olive magazine

4 ratings

Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Boil the potatoes until tender (about 15 minutes), then drain thoroughly.
2. Meanwhile, heat a large frying pan and cook the mince, breaking it up with a wooden spoon, until browned - unless the mince is very lean, you shouldn't need to add any oil. Add the leek, spring onion, carrot and celery and cook, stirring, for 3 minutes, until beginning to soften. Stir in the courgette, crème fraîche and the lemon zest. Taste and season.
3. Heat the milk and 3/4 of the butter in a pan, add the potatoes and mash until smooth. Stir in the herbs and season with a little salt. Put the lamb mixture into an ovenproof dish and pile the potato on top, spreading it out to cover the meat completely. Dot with the rest of the butter and bake for 20 minutes until golden on top.

Per serving

447 kcalories, protein 23.3g, carbohydrate 48.4g, fat 19.2 g, saturated fat 10.1g, fibre 5.4g, salt 0.37 g

Latest comments and suggestions

• FOod

  10 April 2008

  FOod rated this recipe

  

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• hstanton

  06 July 2008

  hstanton rated and commented on this recipe

  

  really is YUMMY! not sure where all the previous ratings, including mine, have diappeared to! Have made this several times now....used cream when run out of creme freche and once used vanilla yoghurt! Much nicer alternative for a summertime shepherd's pie. Have frozen too. just a quickie! It really annoys me when something is labelled half fat and marketed as 'healthy'. A high fat diet is ALWAYS preferable to a high SUGAR diet. Half fat creme freche has lots more sugar content therefore not so good for you!

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• lena_lush

  17 September 2008

  lena_lush commented on this recipe

  This dish is very filling, but you need to add a lot of seasoning. I added 2 beef stock cubes, worcester sauce & pepper to the beef mince. To the potatoes i added 4 parsnips & then mashed them all together before adding the herbs. I then added cheese to the top of the mash with some paprika sprinkled on top.

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• delsh21

  16 May 2009

  delsh21 rated and commented on this recipe

  

  The first time I made this I thought it was a bit dry so now I add 1/2 jar of good tomato and chilli sauce which makes it much more moist and tastier.

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• schizopear

  11 June 2009

  schizopear rated and commented on this recipe

  

  i made this with beef mince because i don't really like lamb mince and omitted the creme fraiche as my boyfriend claims to be lactose intolerant (he isn't!), adding a bit of beef stock to prevent it becoming too dry. i didn't have any milk for the potatoes on top either but i think that mash needs to be a bit 'sturdier' for shepherd's (or cottage!) pie anyway. so basically i just made a cottage pie with some extra veggies and a herby mash... but it was bloomin' lovely :)

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• Lynn

  07 October 2009

  Lynn commented on this recipe

  A great recipe - went down really well when we had friends over for a casual dinner. I added a good glug of red wine to the mince and let it sear through at the end of cooking as it was a bit dry and it gave a good hearty pep to the dish making it smel divine when the potato top was breached for the first time. All we needed was lasings of green salad and everyone was happy.

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Ingredients

• 1½ kg floury potatoes , King Edward or desiree are good
• 500g lamb mince
• 2 leeks , thinly sliced
• 4 spring onions , sliced
• 2 carrots , diced
• 1 stick celery , diced
• 1 courgette , diced
• 200ml tub half-fat crème fraîche
• 1 lemon , zest
• 50g butter
• 100ml milk
• 1 bunch parsley , leaves only, chopped
• 1 bunch chive , chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 50 mins

Cook 20 mins

Ingredients

• 1½ kg floury potatoes , King Edward or desiree are good
• 500g lamb mince
• 2 leeks , thinly sliced
• 4 spring onions , sliced
• 2 carrots , diced
• 1 stick celery , diced
• 1 courgette , diced
• 200ml tub half-fat crème fraîche
• 1 lemon , zest
• 50g butter
• 100ml milk
• 1 bunch parsley , leaves only, chopped
• 1 bunch chive , chopped

Per serving

447 kcalories, protein 23.3g, carbohydrate 48.4g, fat 19.2 g, saturated fat 10.1g, fibre 5.4g, salt 0.37 g

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