Name: Super Shepherd’s Pie
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 900 g/2 lb mixed peeled potatoes, parsnips and sweet potatoes (the quantity of each is up to you); 1 tbsp olive or rapeseed/canola oil; 400 g/14 oz canned green or brown lentils, drained; 400 g/14 oz canned haricot/navy or cannellini beans, drained; 1 bay leaf; 350 g/12 oz lean minced/ground lamb; 2 tsp Worcestershire sauce; 500 ml/17 fl oz/2 cups lamb or beef stock; 2 tbsp tomato purée/paste; 2 carrots, grated; 3 tbsp milk; 2 tbsp olive oil up to; 200 g/7 oz broccoli, cut into small pieces; 1 large leek, diced

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 40

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Shepherd’s pie is a family favourite in many households and I for one grew up loving it. I’ve given my classic family recipe a bit of a healthy makeover by cutting down on the amount of minced/ground lamb (which can be pretty high in saturated fat), and substituting it with low-fat, protein-rich beans and lentils. I’ve also added more veg to the pie than usual, too. This is a good dish to make ahead of time as it will keep in the refrigerator for a good couple of days – just add a further 1