Shepherd’s pie

1 onion

1 carrot

3 potatoes 

1/4 cabbage

250g lean minced lamb

1 x 15ml spoon plain flour

1 x 15ml spoon tomato purée

1 x 15ml spoon Worcestershire sauce

300ml water, boiling

1 reduced-salt stock cube

150ml semi-skimmed milk

1/2 tsp pepper 

Measuring scales, chopping board, sharp knife, vegetable peeler, saucepan, non-stick frying pan, heat-resistant spoon, measuring spoons, kettle, measuring jug, colander, potato masher, ovenproof dish or foil tray, baking tray.

1. Preheat the oven to 200°C or gas mark 6.

2. Prepare the vegetables:

• chop the onion;
• peel and dice the carrots;
• peel and cut the potatoes into chunks;
• shred the cabbage.

3. Place the potatoes in a saucepan of water, bring to the boil and simmer for 20 minutes, until soft.

4. Meanwhile, in a non-stick frying pan, dry fry the lamb with the onion and carrots, until the mince is browned.

5. Stir in the flour, tomato purée and Worcestershire sauce.

6. Add the stock cube to the water to make up the stock.

7. Add the stock to the meat mixture, bring to the boil and the simmer for 5-10 minutes, until the carrots are soft.

8. During the last 5 minutes of cooking the potatoes add the cabbage to the saucepan. 

9. Drain the potatoes and mash with the milk and pepper. 

10. Spread the meat mixture into an ovenproof dish and spoon the mash over the top.

11. Cook for 25-30 minutes, until golden brown, or take home and cook in the oven for this amount of time.

• 5 A DAY: Serve with a seasonal side salad or roasted mixed vegetables. 
• Transform your leftovers: Use your leftover mince mixture to create dishes like spaghetti bolognese or nachos. Just add some passata or chopped tomatoes.
• For a vegetarian alternative: Swap the minced beef for veggie mince, lentils or beans. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. For those with an allergy to lactose, use an alternative milk. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves four portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?