Shepherd’s Pie may be a great way to use up leftovers, however, this healthy version is worth making from scratch.
Ingredients (Serves 4)
- 450g lean lamb, minced
- 1 large onion, finely chopped
- 3 carrots, finely chopped
- 2 leeks, thinly sliced
- 1 tablespoon tomato purée
- 1 tablespoon Worcestershire sauce
- 350ml reduced salt beef stock
- 100g split red lentils
- 500g floury potatoes, peeled and cut into chunks
- 500g parsnips, cut into chunks
- 75ml semi-skimmed milk
- Small knob of butter
- Salt and pepper to taste
- Chopped parsley to garnish
Heat some olive oil in a large heavy saucepan. Add the lamb and brown over a high heat. Remove the meat and add the onion and fry and until soft. Return the meat to the saucepan and cook for 10 minutes.
Add the carrots, and leeks and stir well. Next add the lentils, stock, tomato purée and Worcestershire sauce, and bring to the boil, stirring frequently. Cover with a lid and simmer for 20 minutes, stirring occasionally.
While the meat is cooking, preheat the oven to 200°C. Boil the potato and parsnip chunks in a large saucepan for about 20 minutes. Heat the milk in the microwave for about a minute. Drain the potatoes and parsnips and return them to the pan. Pour over the hot milk and mash until smooth. Beat in the butter and season with salt and pepper to taste.
Remove the meat mixture from the heat and season to taste. Spoon into a large ovenproof dish and top with the mashed vegetables. Bake for 20 minutes and serve hot, garnished with parsley.