Shepherd's pie with whipped feta mash recipe
Created by The Tesco Recipes team
A classic, but not as you know it. A rich and fragrant lamb ragu is given a smoky note then topped with whipped feta mash and baked until golden and bubbling. A fab family winter warmer and you can even make ahead and freeze or freeze leftovers, if there's any left!
See method- Serves 6
- Takes 1 hr 25 mins
- 466 calories / serving
- Freezable
- Gluten-free
Ingredients
- ½ tbsp olive oil, plus ½ tbsp for drizzling
- 500g pack 20% fat lamb mince
- 1 large onion, finely chopped
- 1 red pepper, finely chopped
- 1 celery stick, finely chopped
- 6 garlic cloves, grated
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 2 tbsp tomato purée
- 5g fresh thyme sprigs
- 1 chicken stock pot, made up to 600ml
- 1kg large Maris Piper or King Edward potatoes, scrubbed
- 25g butter
- 50ml milk
- 70g feta, crumbled
- 5g fresh dill, finely chopped, plus extra for serving (optional)
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Shop ingredientsEach serving contains
- Energy
- 1945kJ 466.0kcal
- Fat
- 26g
- Saturates
- 13g
- Salt
- 0.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 34.1gProtein 21.5gFibre 5.1g
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Method
- Heat the oil in a saucepan over a medium-high heat. Fry the mince for 8 mins or until cooked through and browned. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium, and fry the onion, pepper and celery for 10 mins. Add 4 grated garlic cloves and cook for 2 more mins. Return the mince to the pan along with the cumin seeds, smoked paprika, tomato purée and thyme, then cook for 2 mins. Pour in the chicken stock and bring to a gentle simmer. Reduce the heat and simmer for 25 mins or until slightly reduced and thickened.
- Meanwhile, prick the potatoes all over with a fork and microwave on high for 10 mins, carefully turning them over halfway. They should be tender and wrinkled, but if not continue to microwave in 2 min bursts. Set aside.
- Preheat the oven to gas 6, 200°C, fan 180°C. Meanwhile, melt the butter in a saucepan over a low heat. Add the remaining garlic. Cook for 1 min or until it just begins to sizzle. Remove from the heat and place a sieve on top. Halve the cooked potatoes and scoop out the flesh into the sieve, using the back of the spoon to push the potato through into the pan.
- Add the milk and half the feta to the potato pan and beat with a wooden spoon until smooth. Season with black pepper and stir through the chopped dill.
- Transfer the lamb mixture to a baking dish (about 18 x 24cm) and spoon over the potato. Fluff up the mash with a fork, scatter with the remaining feta and drizzle with the remaining oil. Bake for 25-30 mins until golden and bubbling. Sprinkle over extra dill to serve, if you like.
- Microwave the pricked potatoes on high for 10-15 mins or until easily pierced with a knife then bake for 10-15 mins until golden and crisp. Mash as per the recipe.
- See more Lamb recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
