Lamb and rosemary shepherd's pie with buttery mash
Rich lamb mince with carrot and rosemary under fluffy buttery mash. All the comfort of the classic, with no onion or garlic.
- Time1 hr 15
- LevelEasy
- Costabout £2.45 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Peel and chop the potatoes. Boil them in salted water for 15 minutes, until a knife slides in easily.
15 min - 2
Meanwhile, heat the garlic oil in a large pan over a high heat. Brown the lamb for 6 minutes, breaking it up. Add the carrots and cook for 4 minutes.
6 min - 3
Stir in the tomato purée, cornflour and rosemary for 1 minute. Add the water and tamari, and simmer for 15 minutes until thick and glossy. Add the green beans for the last 5 minutes.
15 min - 4
Drain the potatoes and mash with the butter and lactose free milk. Season well with salt and pepper.
- 5
Heat the oven to 200°C (180°C fan). Spoon the lamb into a baking dish, top with the mash and rough it up with a fork. Scatter over the cheddar.
- 6
Bake for 25 minutes until golden and bubbling. 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.