Lentil & Lamb Shepherd’s Pie with Swede Mash
Lamb and lentils? Sure this hearty British classic has all the L’s but we can guarantee this one will be a Winner at the dinner table. Topped with a superbly smooth swede mash this winter warmer is sure to be a family favourite.
Ingredients
Lamb & Lentil Pie Mix
- 1 tbsp Olive Oil
- 1 Brown Onion (Peeled & diced)
- 2 Carrots (Peeled & diced)
- 1 Leek (Washed & diced)
- 2 Garlic Cloves
- 1 tbsp Thyme Leaves (Chopped)
- 1 tbsp Rosemary Leaves (Chopped)
- 1.5 tbsp Tomato Purée
- 1 tbsp Plain Flour
- 250g Lamb Mince
- 200ml Lamb or beef stock
- 400g Tinned Tomatoes
- 400g Tinned Lentils
Swede Mash
- 800g Swede (Peeled and diced)
- 80g Yeo Valley Organic Spreadable
- 150ml Yeo Valley Double Organic Cream
- 150g Yeo Valley Organic Cheddar (Optional)
Try it with...
Method
- Heat a medium saucepan up and add the olive oil. Add the diced vegetables and cook for 5 minutes until they have softened. Add the crushed garlic, chopped herbs, tomato purée and flour and cook for a further 2 minutes.
- Add the lamb mince and cook for 5-8 minutes until it has browned. Add the stock and tinned tomatoes and cook until the sauce has reduced by 1/3. Add the drained tinned lentils and season with salt and pepper.
- Make the swede mash by boiling the chunks in salted water for 15 minutes, or until the swede is just tender, stir occasionally.
- Drain the swede and allow it to steam dry for 5 minutes. Add the swede back to the saucepan with the spreadable butter and double cream. Mash the swede until smooth. Wisk the mash with an electric whisk to get it extra smooth.
- Heat the oven to 190C
- Add the lamb and lentil mix to the base of the pie dish and top with the swede mash. Top the mash with grated cheddar (if using).
- Bake the pie for 45 minutes until it has browned on top and is heated through.
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