Shepherd’s Pie

AuthorThe Batch Lady

Serves 4-6

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Standard batch serves 4

Yields1 Serving
 2 tablespoons olive oil
 0.50 kg lamb mince
 1 can chopped tomatoes
 1 cup frozen pre-chopped onions
 1 cup frozen pre-sliced carrots
 ½ teaspoon dried rosemary
 2 tablespoons redcurrant jelly
 1 cup peas
 1 beef stock cube
 2 packets fresh pre-cooked mashed potato (available in fresh veg aisle of super-market
1

Method
Heat the oil, add the onions and carrots. Cook until soft.
Then add the minced lamb and crumble the dry stock cube into the pan.
Cook, stirring occasionally, until just brown (5 mins)
Add the tinned tomatoes, rosemary and redcurrant jelly. Cook for 10 min on a medium heat.
Add 1 cup of peas and stir.
Place in a heat-proof dish and add your ready-made mash
(crumbling it on top as per the video).

2

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.

3

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.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 2 tablespoons olive oil
 0.50 kg lamb mince
 1 can chopped tomatoes
 1 cup frozen pre-chopped onions
 1 cup frozen pre-sliced carrots
 ½ teaspoon dried rosemary
 2 tablespoons redcurrant jelly
 1 cup peas
 1 beef stock cube
 2 packets fresh pre-cooked mashed potato (available in fresh veg aisle of super-market

Directions

1

Method
Heat the oil, add the onions and carrots. Cook until soft.
Then add the minced lamb and crumble the dry stock cube into the pan.
Cook, stirring occasionally, until just brown (5 mins)
Add the tinned tomatoes, rosemary and redcurrant jelly. Cook for 10 min on a medium heat.
Add 1 cup of peas and stir.
Place in a heat-proof dish and add your ready-made mash
(crumbling it on top as per the video).

2

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.

3

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.

Shepherd’s Pie

One Comment

  1. 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!

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