Shepherd’s pie
Shepherds pie is a staple in our house. It is so easy to knock up in a hurry and perfect to have in the freezer for those busy evenings.
Nutrition (per serving)
Ingredients
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Olive Oil2 tablespoon
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Lamb Mince500 g
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Chopped Tomato1 can
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Frozen pre-chopped onions1 cup (115 g)
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Frozen pre-sliced carrots1 cup (70 g)
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Dried rosemary0.5 tsp
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Redcurrant Jelly2 tablespoon
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Peas1 cup (155 g)
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Beef stock cube1
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Fresh pre-cooked mash potato2 packets
Method
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Heat the oil, add the onions and carrots. Cook until soft.
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Then add the minced lamb and crumble the dry stock cube into the pan.
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Cook, stirring occasionally, until just brown (5 mins).
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Add the tinned tomatoes, rosemary and redcurrant jelly. Cook for 10 min on a medium heat.
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Add 1 cup of peas and stir.
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Place in a heat-proof dish and add your ready-made mash
(crumbling it on top as per the video). -
Ready for the freezer
label and seal, do not freeze until completely cold.
For a large freezer: Freeze in heat proof dish with lid.
For a small Freezer: Freeze pie filling in freezer bag and freeze flat, just remember to buy your readymade mash on the week you plan to eat it.
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Ready to Eat
Thaw in a fridge overnight, cook at 180c for 30/40 mins.
If you have not frozen this and are eating on day of making it, it will still need 20/30 minutes in the oven for the mash to heat through.
Changed the lamb mince for beef mince, frozen mash for dried mash and fresh carrots and onions for frozen (just to suit the supplies on hand) and left out the dried rosemary. Husband commented twice about how nice it was. Thank you . A new family favourite!
Can you please confirm the weight of mince required?
Many thanks
500g of mince. Happy Batching!
Could you use frozen lamb mince instead?
You can only use frozen lamb mince if you aren’t planning on refreezing it. Hope that helps!
If I use frozen veg with this can I re-freeze?
Yes no probs x
Delicious family meal! Even had enough leftover for lunch. My son who’s 15 was keen to help me batch cook and made the filling so thank-you!!