One-pot shepherd’s pie pasta bake recipe
Created by The Tesco Recipes team
Rethink a family favourite with this one-pot shepherd's pie pasta recipe that uses up leftover lamb from your Easter lunch. Leftover meat joins vegetables and rigatoni pasta in a simple-to-make oven bake, all topped with a golden and bubbling cheese crust.
See method- Serves 4
- 15 mins to prepare and 45 mins to cook
- 689 calories / serving
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 1 celery stick, finely diced
- 1 garlic clove, crushed
- 1 tbsp tomato purée
- 10g fresh thyme, leaved picked
- ½ tsp Worcestershire sauce
- 1 chicken or vegetable stock cube, made up to 600ml
- 300g rigatoni pasta
- 300g leftover cooked lamb, diced or shredded
- 100g Cheddar, grated
- 100g mozzarella, sliced
Each serving contains
- Energy
- 2895kJ 689.0kcal
- Fat
- 29g
- Saturates
- 13g
- Salt
- 1.9g
- Sugars
- 12g
of the Reference intake
Carbohydrate 68.6gProtein 42.9gFibre 6.9g
Method
- Heat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a wide, hob-safe ovenproof frying pan or casserole dish. Add the onion, carrot and celery and fry for 10-15 mins until soft. Stir in the garlic and fry for 1 min more.
- Add the tomato purée, most of the thyme leaves and the Worcestershire sauce to the veg, stir, then pour in the stock and bring to a simmer, uncovered. Tip the pasta into the sauce and simmer over a medium heat, stirring frequently, for 8-10 mins until most of the liquid has been absorbed and the pasta is just starting to turn tender. Stir in the lamb and scatter over the cheese.
- Transfer to the oven and cook for 10-15 mins until the pasta is fully cooked and the cheese is golden and bubbling. Scatter with more thyme leaves to serve.
- See more Pasta recipes
