Minted lamb Shepherd’s pie recipe
Created by The Tesco Recipes team
This classic British family favourite has been given an exciting upgrade. The lamb in this pie is elevated by the addition of the mint sauce, while this method of doing the potatoes gives it a delightful crunch.
See method- Serves 4
- 20 mins to prepare and 1 hour 10 mins to cook
- 790 calories / serving
Ingredients
- 1tbsp vegetable oil
- 1 large onion, finely chopped
- 2 medium carrots, chopped
- 500g minced lamb
- 227g chopped tomatoes
- 400ml lamb or beef stock
- 2tbsp mint sauce
- salt
- freshly ground black pepper
- 900g potatoes, peeled
- 1-2 tbsp olive oil
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Shop ingredientsEach serving contains
- Energy
- 3290kJ 790.0kcal
- Fat
- 43g
- Saturates
- 17g
- Salt
- 1.9g
- Sugars
- 11g
of the Reference intake
Carbohydrate 50.2gProtein 54.6gFibre 7.4g
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- Preheat the oven to 190°C. Heat the oil in a large sauté pan or casserole. Add the onion and carrot and cook over a medium/high heat for 5 minutes until soft. Add the minced lamb and cook for 3-4 minutes to brown. If the meat is fatty, carefully tilt the pan and spoon off any excess fat.
- Add the canned tomatoes and stock. Season, cover and simmer for 30 minutes. Meanwhile, put the peeled potatoes in a large pan of boiling water and boil for 7 minutes. Drain well and allow to dry out. Leave to cool for 5 minutes, or until they are cool enough to handle.
- Stir the mint sauce through the meat and spoon into an ovenproof dish. Thinly slice the potatoes and arrange on top of the meat, drizzle with olive oil and season. Bake for 30 minutes until the potatoes are golden brown and cooked through. Allow an extra 10 minutes if necessary.
- See more Main recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
