Springtime shepherd's pie

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olive magazine

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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

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• 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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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

Preperation 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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