Springtime shepherd's pie
recipe
Springtime shepherd's pie
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This delicious, moreish dish would be perfect paired with a fresh green salad
Ingredients
- 1 1/2 kg floury potatoes, such as King Edward or Desiree
- 500g lamb mince
- 2 leeks, thinly sliced
- 4 spring onions, sliced
- 2 carrots, diced
- 1 stick celery, diced
- 1 courgette, diced
- 200ml tub half-fat
- creme fraiche
- Zest of 1 lemon
- 100ml milk
- 50g butter
- 1 bunch parsley (leaves only), chopped
Serves:
6
Preparation:
70
Total Time:
70min
Directions
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- Preheat the oven to /fan /Gas Cook the potatoes in boiling salted water until they are tender, which should take around minutes, and then drain them thoroughly. Meanwhile, heat a large frying pan and cook the lamb mince, breaking it up with a wooden spoon, until browned - unless the mince is very lean, you shouldn't need to use any oil.
- Add the leeks, spring onions, carrots and celery to the meat. Cook, stirring, for about three minutes, until the vegetables begin to soften. Stir in the courgette, creme fraiche and lemon zest. Season to taste.
- Heat the milk and of the butter in a pan, add the potatoes and mash until smooth. Stir in the parsley and season with a little salt. Put the lamb mixture into an ovenproof dish and cover the meat with the mashed potato. Dot with the remaining butter and bake in the oven for minutes, until golden.
Source: BBC Good Homes magazine
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