Any one else craving comfort food by the bucket at the moment? The weather has turned sooo cold, and all I want is delicious hearty home made food. Any cravings for salad have been filed away until sunnier days. However, this delicious minted lamb shepherd’s pie recipe is packed with veg to squeeze in part of our daily vegetable intake, and for those who aren’t veg fans, because the carrots and onions are blitzed in the food processor, they are also hidden.
It’s also amazing served with a side dish of sweet sticky red cabbage.
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What You Will Find Here
How To Make This Minted Lamb Shepherd’s Pie Recipe
Ingredients
- 500g minced lamb
- 2 red onions
- 3 medium carrots
- 1 cup of peas ( The size of the cup depends on how much you like peas?)
- 1 lamb stock cube
- 200 ml boiling water
- 2 heaped tbsp mint jelly
- Salt & Pepper to season
- 5 large potatoes
- A splash of milk
- 1 tbsp of butter butter
Pickled Red Cabbage Makes The Perfect Side!
How To Make Minted Lamb Shepherd’s Pie
Start by chopping and boiling the potatoes with the skin on until soft.
Next pop the red onions and carrots into a blender and blitz.
Add the lamb mince to a frying pan and fry off, drain off any excess fat before adding the carrots and onions and browning.
Once browned add the peas and mint jelly and cook for 5 minutes before adding the stock cube dissolved in the boiling water and cook until the the stock and jelly has formed a gravy.
Mash the potatoes with the milk and butter.
Divide the minted lamb mixture between 4 individual portion bowls ensuring there is lots of gravy fluid, this keeps your lamb shepherd’s pie moist during cooking.
Now top each individual shepherd’s pie with a generous helping of mash.
Cook in the oven for 20 minutes on 180 until the mash is browned.
If you want a cheesy crust, sprinkle on grated cheese for the last 5 minutes.
Can You Freeze This Minted Lamb Shepherd’s Pie?
Yes I often batch cook, cover and freeze before I put in the oven, this is perfect to pull out of the freezer for a quick and easy midweek meal.
Now serve and enjoy x
If you are a fan of lamb try out my truly amazing Slow Cooker Lamb Shank and Slow Cooker Lamb Curry
Minted Lamb Shepherd’s Pie Recipe
Delicious Easy Minted Lamb Shepherd's Pie Recipe, the perfect winter comfort food to batch cook and freeze for hearty easy midweeek meals.
Ingredients
- 500g minced lamb
- 2 red onions
- 3 medium carrots
- 1 cup of peas ( The size of the cup depends on how much you like peas?)
- 1 lamb stock cube
- 200 ml boiling water
- 2 heaped tbsp mint jelly
- Salt & Pepper to season
- 5 large potatoes
- A splash of milk
- 1 tbsp of butter butter
Instructions
Start by chopping and boiling the potatoes with the skin on until soft.
Next pop the red onions and carrots into a blender and blitz.
Add the lamb mince to a frying pan and fry off, drain off any excess fat before adding the carrots and onions and browning.
Once browned add the peas and mint jelly and cook for 5 minutes before adding the stock cube dissolved in the boiling water and cook until the the stock and jelly has formed a gravy.
Mash the potatoes with the milk and butter.
Divide the minted lamb mixture between 4 individual portion bowls ensuring there is lots of gravy fluid, this keeps your lamb shepherd’s pie moist during cooking.
Now top each individual shepherd’s pie with a generous helping of mash.
Cook in the oven for 20 minutes on 180 until the mash is browned.
Notes
If you want a cheesy crust, sprinkle on grated cheese for the last 5 minutes.
Can You Freeze This Minted Lamb Shepherd’s Pie?
Yes I often batch cook, cover and freeze before I put in the oven, this is perfect to pull out of the freezer for a quick and easy midweek meal.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 937Total Fat: 38gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 159mgSodium: 376mgCarbohydrates: 100gFiber: 12gSugar: 16gProtein: 50g
