Super shepherd's pie

Name: Super shepherd's pie
Total time: 2 h 15 min
Yield: 6
Ingredients: 500 g lean minced lamb; 2 sprigs of fresh rosemary; 1 x 400 g tin of cannellini beans; 2 onions; 2 carrots; 2 sticks of celery; 250 g chestnut mushrooms; 1 heaped tablespoon plain flour; 800 ml organic chicken or veg stock; 800 g swede; 800 g potatoes; 2 tablespoons semi-skimmed milk; 15 g mature Cheddar cheese; 1 tablespoon Worcestershire sauce; 1 teaspoon mint sauce; 350 g frozen peas

Smashed neeps & tatties

“Lean minced lamb works a treat here, and gives us a bumper hit of vitamin B12, keeping our immune and nervous systems healthy and preventing a drop in our energy levels. ”

Serves 6

Cooks In2 hours 15 minutes

DifficultyNot too tricky

Super Food Family Classics Healthy dinner ideas

Nutrition per serving

Calories 436 22%
Fat 12.2g 17%
Saturates 5g 25%
Sugars 15.2g 17%
Salt 0.4g 7%
Protein 31.2g 62%
Carbs 51.2g 20%
Fibre 11.8g -

Of an adult's reference intake

Super Food Family Classics

By Jamie Oliver

Buy Now

Watch the Show

Tap For Method

Ingredients

g / ml cups / oz

500 g lean minced lamb
2 sprigs of fresh rosemary
1 x 400 g tin of cannellini beans
2 onions
2 carrots
2 sticks of celery
250 g chestnut mushrooms
1 heaped tablespoon plain flour
800 ml organic chicken or veg stock
800 g swede
800 g potatoes
2 tablespoons semi-skimmed milk
15 g mature Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon mint sauce
350 g frozen peas

1 lb lean ground lamb
2 sprigs of fresh rosemary
1 x 15-oz can of cannellini beans
2 onions
2 carrots
2 stalks of celery
8 oz chestnut or cremini mushrooms
1 heaping tablespoon all-purpose flour
3¼ cups organic chicken or veg stock
1¾ lbs rutabaga
1¾ lbs potatoes
2 tablespoons reduced-fat (2%) milk
½ oz sharp Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon mint sauce
3½ cups frozen peas

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Super Food Family Classics

By Jamie Oliver

Buy Now

Watch the Show

Tap For Ingredients

Method

Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.
Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly.
Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally.
Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.
Meanwhile, preheat the oven to 180ºC/350ºF/gas 4.
Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks.
Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.
Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection.
Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.
Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.

Put the ground lamb into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper, and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.
Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly.
Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on a medium-high heat, stirring occasionally.
Stir in the flour, followed by the stock. Bring to a boil, then simmer on a low heat with the lid on for 30 minutes.
Meanwhile, preheat the oven to 350°F.
Wash the rutabaga and potatoes (leaving the skins on for extra nutritional benefit) and cut into 1¼-inch chunks.
Cook just the rutabaga in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.
Check the consistency of the ground lamb—you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection.
Sprinkle the peas over the ground lamb, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area and the crispy bits.
Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.