SHEPHERD’S PIE
Tender minced lamb, slow-cooked in red wine then covered with our creamy mashed potato and a crunchy breadcrumb topping.
How to Cook
- This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.
- Preheat your oven to 200°C/180°C fan/gas mark 7. (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 35 minutes.
If using a gas oven, cook for an extra 5 minutes. - Leave to stand for 2 minutes 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.
-
Ingredients
Potatoes, lamb (33%), carrots, onions, red wine, cream (milk), celery, butter (milk), cornflour, wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), tomato purée, free-range egg yolk, yeast extract, rapeseed oil, beef gelatine, garlic purée, salt, red wine concentrate, British beef, Dijon mustard (water, mustard seeds, spirit vinegar, salt), sugar, rosemary, parsley, thyme, black pepper, dried potatoes, molasses, sunflower oil, yeast, onion juice, onion powder, leeks, dried onions, thyme oil, white pepper, caramelised sugar, rosemary oil, ground bay leaf, ground star anise, ground turmeric, ground black pepper, colours: paprika extract, turmeric extract.
WARNING: Although we do our very best to take out all the bones, some may remain.
Nutritional
Informationper 100g
per ½ pack
Energy
541kJ
129kcal1758kJ
420kcalFat
5.9g
19.1g
(of which saturates)
2.6g
8.6g
Carbohydrate
9.5g
31.0g
(of which sugars)
1.6g
5.3g
Protein
8.3g
27.0g
Salt
0.61g
2.00g
Allergy Information
For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.
Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
Please always check the sleeve found on your dish for the most up to date information.
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 Shepherd’s Pie.
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.
