The ultimate makeover: Shepherd's pie

The ultimate makeover: Shepherd's pie

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(41 ratings)

Prep: 25 mins Cook: 1 hr, 25 mins

Easy

Serves 4
Angela Nilsen works her magic on a classic and gives Shepherd's pie a superhealthy face-lift

Nutrition and extra info

  • Freeze before baking
  • Healthy

Nutrition: per serving

  • kcal429
  • fat12g
  • saturates4g
  • carbs63g
  • sugars15g
  • fibre11g
  • protein22g
  • salt0.91g
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Ingredients

    For the filling

    • 1 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 onion, chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 3-4 thyme sprigs

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 2 carrots, diced (total weight 300g/11oz)
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 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 lentil with no added salt, drained
      Lentils

      Lentils

      len-til

      The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

    • 1 tsp Worcestershire sauce

    For the topping

    • 650g Maris Piper or King Edward potato, roughly chopped
    • 250g sweet potatoes, roughly chopped
      Sweet potatoes

      Sweet potato

      sweet po-tate-toe

      Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

    • 2 tbsp half-fat crème fraîche
    • 1 tbsp semi-skimmed milk

    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.

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    Comments, questions and tips

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    prettywhitelight
    24th Oct, 2015
    5.05
    Oops forgot to rate
    prettywhitelight
    24th Oct, 2015
    5.05
    Fantastic recipe, my fussy son loved it and it's so reassuring to know there's so much goodness inside.
    natalieflondon
    11th Oct, 2015
    3.8
    Made a big batch of this (to fill a le creuset casserole dish) so went for 1kg of meat, one can of lentils (red on this occasion and they were great)...added a sprinkle of cinnamon and cumin as someone else suggested and extra stock to keep the mixture moist....and the results were delicious. This is a keeper with the extra volume of ingredients (or you may end up a little hungry....)
    fizzh89
    23rd Aug, 2015
    5.05
    Just made this for Sunday lunch, absolutely delicious! My 2 year old devoured it! Will definitely be making it again. Used tomato purée with chilli as didn't have plain and it added a subtle bit of heat to the flavour, will be using the same next time.
    jonnytherocket
    10th Aug, 2015
    5.05
    Brilliant, simple as
    MrsLemons
    4th Aug, 2015
    5.05
    Delicious! Though I'd suggest adding more seasoning than the recipe says. I added more thyme, Worcestershire sauce, and bullion than was in the recipe as well as some extra rosemary and a dash of soy sauce. It makes a ton of food too, so great for leftovers or for feeding a very hungry family!
    charlotte110887
    30th Jul, 2015
    The potato topping was lovely. I felt the filling lacked flavour. Needed more seasoning than the recipe says.
    Adaobi Emetu
    29th Oct, 2014
    absolutely fantastic
    lyndseymac
    13th Oct, 2014
    5.05
    Great recipe. I use 100g of dried red lentils instead of the can of green lentils but works fine (just add extra water if it starts to dry out). Really tasty and I add salt at the table as I don't like to add salt if my 11 month old is eating the same as us.
    Peaches1st
    10th Sep, 2014
    5.05
    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!

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