A simple, no-fuss Shepherd’s Pie to leave you happy and satisfied – whether you stay in your PJs (again) this weekend or are venturing beyond your comfort zone! #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #potato #lamb #shepherdspie #cottagepie
Shepherd’s Pie
Serves 4
Ingredients
50ml olive oil
1 onion finely chopped
250g lean lamb mince
250g Button mushrooms, chopped and pan fried
1 tomato, cubed
1 carrot, peeled and grated
125ml peas
50ml chutney
15ml Worcestershire sauce
4 medium potatoes, finely sliced
Method
1 Heat the oil in a pot. Add the onion and sauté until glossy. Add the mince and allow to brown, then add the mushrooms, tomato, carrots and peas.
2 Add the chutney, Worcestershire sauce and season to taste with salt and pepper.
3 Allow to cook together for 15 minutes
4 Place into small bowls and top with the sliced potato.
5 Place into an oven preheated to 180°C and bake until potato is cooked through and golden.
Cook’s tip: For cottage pie, use beef mince instead of lamb mince.