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super shepherds pie

Super Shepherds PieSHEPHERDSPIE


The addition of lots of tasty vegetables and some tinned beans gives a stack of hidden goodness and a super delicious twist to this classic one-pot supper.


Serves 4-6




1 tbsp sunflower oil

1 large leek, diced

2 carrots, grated

4-500g minced lamb

2 tablespoons tomato puree

2 teaspoons Worcestershire sauce

1 bay leaf

500ml beef stock

400g tin haricot or cannellini beans, drained

200g broccoli, cut into small pieces

900g mixed weight of peeled potatoes, parsnip and sweet potatoes (the quantity of each is up to you)

50g butter

up to 3 tablespoons milk 



Heat the oil in a large saucepan and gently cook the leeks and carrot for a few minutes. Increase the heat and add the lamb. Cook until browned, tipping out any excess fat. Stir in the tomato puree, Worcester sauce, bay leaf, stock, and beans. Stir well and bring to a simmer.


Cover with a lid and cook for 20 minutes. Remove the lid, stir in the broccoli and then cook with the lid off for a further 20-25 minutes until the sauce has thickened.


Meanwhile, cut the root vegetables into chunks, removing the tough core from the parsnip, and cutting the potatoes slightly smaller than the other vegetables (they usually take a little longer to cook than the others). Place in a pan of boiling water and cook for about 10-15 minutes, until tender. Drain, and mash with the butter and milk.


Pre-heat the oven to 180C/160C fan ovens/gas 4.


Place the shepherds pie filling in an ovenproof dish, top with the mash and bake for 20-25 minutes, if cooking straight away. If chilling in the fridge, add a further 10 minutes to the cooking time.


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