Show-stopping Shepherd’s Pie

Ready in 1 Hour 30 Minutes

Complexity: Easy

Serves 6 People

Entrée

Everyone’s favourite is given a flavour-packed punch with the addition of anchovies. But if you’re not an anchovy fan, feel free to leave them out – it’ll still taste great!

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Show-stopping Shepherd’s Pie

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Serves: 6

Everyone’s favourite is given a flavour-packed punch with the addition of anchovies. But if you’re not an anchovy fan, feel free to leave them out – it’ll still taste great!

Ingredients

1 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
1 garlic clove, chopped
2 stalks rosemary, leaves picked and chopped
4 tinned anchovy fillets, chopped (optional)
500g lamb mince
2 tbsp tomato purée
400ml stock
1 tbsp Worcestershire sauce
150g frozen garden peas
2x Idahoan Butter & Herb Mashed Potatoes pouches

Instructions

Heat the oil in a large saucepan and cook the onion and carrots over a medium heat for 10 minutes, adding the garlic for the last couple of minutes. Stir in the rosemary and anchovies, and cook for a further 5 minutes. Add the mince and stir until cooked, then add in the tomato puree and stock. Bring to a gentle simmer, add the Worcestershire sauce and cook for 20 minutes until thickened. Stir in the peas and spoon into a 1.25 litre ovenproof dish.
Preheat the oven to 200°C, 180°C fan, Gas Mark 6. Meanwhile, prepare the Idahoan Butter & Herb Mashed Potatoes to packet instructions. Spoon the mash over the top of the mince, place on a baking tray and cook for 30 minutes.
TIP: For a speedier alternative, why not just spoon Idahoan Butter & Herb Mashed Potatoes over some leftover Bolognese sauce before baking in the oven.

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Show-stopping Shepherd’s Pie

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