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Rosti topped shepherd's pie

Serves:

2

Cook Time:

60

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Notes

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Ingredients

  • 1/2 tbsp. light olive oil/vegetable oil

  • 1 onion, finely chopped

  • 250g lamb mince

  • 1 carrot, peeled and finely chopped

  • 2 tsp. plain flour

  • 1 beef stock cube

  • 200g new potatoes

  • 2 sprigs thyme, leaves picked

  • 2 tbsp. mature Cheddar, grated

  • Green veg to serve

Method

  1. Preheat the oven to 180°C fan/200°C/gas mark 6.

  2. Heat the oil in a large pan over a medium heat. Add the onion and cook for several minutes until starting to soften.

  3. Add the lamb mince, diced carrot and 2 tsp. Worcestershire sauce and season well.

  4. Cook for 10 minutes and drain off any excess fat. Add the flour and crumble in the stock cube.

  5. Add 300ml water, stir well and simmer for 20 minutes until you have a nice thick mixture.

  6. Meanwhile, parboil the potatoes in a saucepan of boiling salted water for around 8 minutes. Drain and cool.

  7. When cool enough to handle, grate the potatoes into a bowl, add the thyme and season well.

  8. Place the lamb mince into an ovenproof dish, or two individual ones if you'd prefer. Top with the grated potato and thyme and scatter over the grated cheese.

  9. Bake for 25 until golden brown and bubbling. Serve with some green veg on the side.

Nutrition

kcal

451

fat

26

sat fat

11.5

carbs

28.4

sugars

6

fibre

4.6

protein

26.5

salt

0.5

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