SHEPHERD’S PIE (FOR ONE)
Tender minced lamb, slow-cooked in red wine covered with our creamy mashed potato and crunchy breadcrumb topping.
How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving.
- Preheat your oven to 200°C/180°C fan/gas mark 6. (Be careful not to grill by mistake!)
- Remove the film but leave the shepherd’s pie in its wooden tray*.
- Place on a baking tray in the centre of the oven and cook for 30 mins. If using a gas oven, cook for an extra 5 mins.
- Leave to stand for 2 mins before serving. Make sure it’s piping hot throughout.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
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Ingredients
Potatoes, lamb (33%), carrots, onions, red wine, cream (milk), celery, butter (milk), cornflour, tomato purée, free-range egg yolk, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), yeast extract, rapeseed oil, beef gelatine, salt, garlic purée, British beef, red wine concentrate, wheat flour, Dijon mustard (water, mustard seeds, spirit vinegar, salt), sugar, rosemary, parsley, thyme, cornstarch, molasses, sunflower oil, black pepper, dried potatoes, onion powder, yeast, onion juice, leeks, dried onions, thyme oil, caramelised sugar, white pepper, rosemary oil, ground bay leaf, ground star anise, ground turmeric, ground black pepper, colour paprika extract, turmeric extract.
Nutritional
Informationper 100g
per ½ pack
Energy
536KJ
128Kcal1744KJ
416KcalFat
5.8g
18.8g
(of which saturates)
2.6g
8.5g
Carbohydrate
9.6g
31.4g
(of which sugars)
1.6g
5.1g
Protein
8.0g
26.1g
Salt
0.52g
1.70g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.
Goes Best With
BEEF TOMATOES, FRESH BASIL AND BALSAMIC SALAD
(Serves 2)
2 ripe beef tomatoes, sliced
A handful of fresh basil leaves
2 tsp balsamic vinegar (preferably aged)
2 tsp olive oil
Salt and freshly ground pepper
1. Arrange the slices of tomato on a plate and layer with basil leaves.
2. Drizzle the vinegar and oil over the salad and finish off with a sprinkling of salt and freshly ground black pepper. Serve with some warm crusty bread and a freshly baked Charlie Bigham’s Spinach & Ricotta Cannelloni.
Something
to drink?
You can’t go wrong here with a good glass of fruity red wine. A bordeaux or rioja would be perfect. British pale ales are lovely with this, too.
