Lamb and rosemary pie under creamy mash
Rich lamb mince in a thick, savoury gravy under fluffy mash, with no gluten and no dairy.
- Time1 hr 20
- LevelEasy
- Costabout £2.38 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Peel and chop the potatoes. Boil in salted water for 15 minutes until a knife slides in easily.
15 min - 2
Meanwhile, heat the oil in a large pan. Brown the lamb for 6 minutes, breaking it up. Add the onion, carrots and celery and cook for 6 minutes until soft.
6 min - 3
Stir in the tomato purée and cornflour. Add the hot water, stock cube, Worcestershire sauce and rosemary. Simmer for 20 minutes until thick, then stir in the peas.
20 min - 4
Drain the potatoes and mash with the dairy free spread and oat milk until smooth. Season well.
- 5
Heat the oven to 200°C (180°C fan). Spoon the lamb into a baking dish and top with the mash. Rough it up with a fork so it catches and crisps.
- 6
Bake for 25 minutes until the top is golden and the edges bubble. Rest for 5 minutes before serving.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.