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Shepherd’s Pie with Carrots and Peas

The Food Chain > Nutrition and HIV > Online Recipes > Shepherd’s Pie with Carrots and Peas
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Shepherd’s pie with carrots and peas

Course Main Course
Cuisine British, European
Keyword Gluten Free, Healthy Heart Recipe, Low Cholesterol, Low in Saturated Fats, Low Sodium, Nut Free, Shellfish Free, Suitable for Diabetics, Vegetarian
Prep Time 1 hour
Cook Time 30 minutes
Servings 1
Author Siobhan Lanigan

Ingredients

  • 5 ml Vegetable oil
  • ¼ Onion medium
  • ¼ Garlic clove
  • ¼ Carrot medium
  • ¼ Leek medium
  • ½ tsp Fresh thyme leaves
  • 200 g Lamb mince
  • 1 tsp Tomato puree
  • Freshly ground black pepper
  • 1 tsp Fresh parsley chopped
  • 1 tsp Finely chopped mixed herbs – thyme sage & rosemary

Topping

  • 100 g Floury potatoes such as King Edwards or Maris Piper
  • 60 g Parsnip or swede
  • 15 g Mature cheddar cheese
  • 15 ml Milk
  • Freshly ground black pepper – to taste

Accompaniment 1

  • 80 g Carrots
  • 80 g Peas

Instructions

1: Main dish

  • Approx preparation time: 60 minutes.
  • Approx cooking time: 30 minutes.
  • Set oven to 190C/gas mark 5, and set water to boil for potatoes and parsnip/swede
  • Meanwhile wash, peel and finely chop the onion, carrot and leek. Peel and crush the garlic (you can use the edge of a knife to do this)
  • Brown the mince in the oil
  • Add the onion to the meat and fry gently for c 8 minutes in the oil until soft
  • Add the garlic, carrot, leak and thyme to the softened onions and meat and cook until soft
  • Add the tomato puree and simmer for c 30 minutes, adding the mixed herbs towards the end with salt and black pepper to taste. Boil away some of the excess liquid to thicken the sauce if necessary.
  • Meanwhile, wash and peel potatoes and parsnip/swede and cut into 2cm cubes. Grate the cheese.
  • Boil potatoes and parsnip/swede in the water for c 10 minutes or until soft, but not completely falling to bits. Drain well
  • Add the grated cheese to the cooked potatoes and parsnip/swede and mash, seasoning with salt and pepper to taste. Add milk as necessary to ensure a smooth creamy consistency
  • Skim off any excess fat from the meat and vegetable mixture, and add the chopped parsley
  • Put cooked meat and vegetable mixture into the bottom of a baking tray. Top with potato and parsnip/swede mix
  • Bake in oven for about 30 minutes until top is golden and dish is thoroughly hot throughout

2: Accompaniment 1 – carrots and peas

  • Wash and chop vegetables
  • Steam/boil until cooked but not overcooked
  • Best to buy frozen peas!

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