Family and Kids

Shepherd's Pie (with Hidden Veg!)

cook 30 mins
  • 500 g (1 lb) swede, peeled and cut into rough chunks
  • 3 carrots, peeled and cut into chunks, plus 1 large carrot, peeled and grated
  • 375 g (12 oz) good-quality minced lamb
  • 1 courgette, grated
  • 1 beef stock cube, crumbled
  • 400 g (13 oz) can chopped tomatoes
  • 4 tablespoons Worcestershire sauce
  • 3 tablespoons tomato purée
  • 25 g (1 oz) butter
  • 25 g (1 oz) Parmesan cheese, grated
  • green vegetables, to serve
  • Cook the swede and carrot chunks in a large saucepan of lightly salted boiling water for 15–20 minutes until tender.
  • Meanwhile, heat a large frying pan for 1 minute. Add the mince and dry-fry over a high heat for 5 minutes until browned, stirring frequently. Add the grated carrot and courgette and cook for 3 minutes, then add the stock cube, tomatoes, Worcestershire sauce and tomato purée. Stir well, then bring to the boil. Reduce the heat, cover and simmer for 10 minutes.
  • Drain the swede and carrots, add the butter and mash well using a potato masher or electric blender until thick and almost smooth.
  • Spoon the meat into a shallow gratin dish and spoon the swede mash over the top. Scatter over the Parmesan and cook under a preheated grill for 3–4 minutes until golden. Serve hot with green vegetables.
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