Lamb Shepherd’s Pie with Cucumber Ribbon Salad

Lamb Shepherd’s Pie with Cucumber Ribbon Salad

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, March 27, 2016.
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Your shepherd’s pie can be made in advance and stored in the fridge. Then cook in oven at 200°C for about 25 minutes until topping is golden and pie is heated through.

Ingredients

POTATO TOPPING

  • 600g mashing potatoes, peeled and diced 3cm
  • 1 tablespoon butter
  • 1/4 cup milk
  • 3/4 cup grated mild cheese

LAMB SHEPHERD’S PIE

  • 1 brown onion, finely diced
  • 1 capsicum, core and seeds removed and diced 1cm
  • 1 clove garlic, minced
  • 125g white button mushrooms, roughly diced
  • 1 carrot, grated
  • 450g lamb mince
  • Pinch chilli flakes (optional, adults)
  • 1 tablespoon Italian herbs (dried)
  • 1 jar passata

CUCUMBER RIBBON SALAD

  • 1 telegraph cucumber
  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • 1 tablespoon extra-virgin olive oil

TO SERVE

  • Tomato sauce (optional)

Steps

  1. grill to high. Bring a large pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water until very soft, 12–15 minutes. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper. Set aside.
  3. Heat a drizzle of olive oil in a frypan on medium-high heat. Cook onion and capsicum for 2–3 minutes, until tender. Add garlic, mushrooms, and carrot and cook a further 2 minutes.
  4. Add lamb and use a wooden spoon to break up mince as it cooks for 3–4 minutes, until browned. Reduce heat to medium, add chilli flakes (if using), Italian herbs, passata and season with salt and pepper. Simmer on low heat for 8 minutes, until thickened.
  5. Transfer lamb mixture into a medium baking dish and evenly spread mashed potatoes over to cover. Sprinkle with grated cheese and grill for 3–5 minutes until topping is golden. Check often to avoid topping burning.
  6. Use a vegetable peeler to peel cucumber into long thin ribbons, stopping when you reach the seeds. Place into a bowl and toss with vinegar and olive oil. Season with salt and pepper.
  7. Divide lamb shepherd’s pie between plates with a drizzle of tomato sauce (if desired). Serve cucumber ribbon salad on the side.

Nutritional Information

Energy 1990 kj
476 kcal
Protein 32.7g
Carbohydrate 33.6g
Fat 22.3g