//Traditional Shepherd’s Pie

Traditional Shepherd’s Pie

This would be our favourite way to use up leftover roast lamb. Fill this pie up with loads of veggies, top with some mashed potato and freshly grated tasty cheese and woohoo, you have your own one-pot wonder! This is generally a winner with the kids also – oh yes, high-fives to that.

Shepherd’s pie is perfect for dinner, but it is also great for lunches hot or cold… please give it a try next time you have some leftover lamb.

Related Ingredients: Beef Bone Broth

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Enjoy! Tracey and Jo x

October 14, 2018
  • 15m
  • 35m
  • 50m

Ingredients

  • 1 brown onion
  • 1 garlic clove
  • 2 carrots, roughly chopped
  • 3 c leftover roast lamb
  • 1/2 c frozen peas
  • 1/2 c frozen corn
  • 45 g plain flour
  • 200 g water
  • 1 tbsp. beef bone broth
  • 6 large potatoes, pre-cooked and mashed
  • 1/2 c freshly grated cheese, optional
  • 1/2 tsp. salt and pepper

Instructions

Thermal Cooking Method

  1. Pre-heat oven to 180C and have a pie dish ready (no need to grease or anything)
  2. Place onion, garlic and carrots into the mixing jug and blitz for 3 secs/speed 5. Scrape down sides and cook for 4 mins/steaming temp/speed 2
  3. While that is cooking, dice up the leftover roast lamb and set aside in a large mixing bowl. Add the onion mix to this once it is cooked, along with the peas and corn
  4. Into the empty thermie jug add the flour, bone broth powder, water, salt and pepper and cook for 4 mins/80C/speed 4. Then pour this over the meat mixture and stir in well
  5. Tip the meat mix into the pie dish and top with mashed potatoes and cheese. Cook in the oven for 30 mins, or until golden on top

Traditional Cooking Method

  1. Pre-heat the oven to 180C and have a pie dish ready (no need to grease or anything)
  2. Finely dice onion, garlic and carrots and then cook in a frying pan for 2-3 mins over a medium/hot heat. Stir occasionally
  3. While that is cooking, dice up the leftover roast lamb and set aside in a large mixing bowl, along with the peas and corn
  4. Into a small jug, combine the flour, bone broth powder, water, salt and pepper and add to frying pan with the onion mix. Turn the heat down to medium and stir continuously, until it thickens. Pour this over the meat mixture and stir in well.
  5. Tip the meat mix into the pie dish and top with mashed potatoes and cheese. Cook in the oven for 30 mins, or until golden on top

Nutrition

  • 6
2018-10-23T13:43:00+00:00

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