Lower-Fat Shepherd's Pie


Gluten-Free // No Added Sugar // Nut-Free // Egg-Free

Heat the oil in a large pan on a medium heat.

Add the onion and cook for a few minutes, until it starts to soften and brown. Add the carrots, celery and garlic and stir. Cook for approximately 5-10 minutes until all the vegetables begin to soften.

Add the beef or lamb mince and break it up well with the spoon. Cook until all the mince has browned.

Stir in the tomato puree followed by the passata and herbs and cook for a further few minutes before adding the stock cube and water.

Reduce the liquid to a simmer and cook with the lid on for around 25 minutes.

After 25 minutes drain and rinse the kidney beans and add them to the pan for around 5 minutes longer. You may want to remove the lid for this last bit to let the liquid reduce a little, if necessary.

Turn the oven to 180℃ and start to work on the potato topping.

Peel and chop the potatoes and boil in a pan for around 10-15 minutes or until they are soft.

Once ready, add the potatoes to a bowl along with the butter and the milk. Mash together until the potatoes are light and fluffy with minimal lumps.

Add the mince mixture to an ovenproof dish and then lay the mashed sweet potatoes on top. Spread evenly and then pop in the oven for around 25-30 minutes, or until the top starts to brown and the mixture underneath starts to bubble slightly.

Once cooked, serve warm with a side salad.



Prep time:

Cook time:

Serves: 0

  • 1tbsp olive oil

  • 1 onion, diced

  • 1 large carrot, peeled and chopped into small pieces

  • 1 stick of celery, chopped

  • 2 cloves of garlic, chopped

  • 1 courgette, chopped into small pieces

  • 250g quality 5% fat beef or lamb

  • 1 tin of kidney beans

  • 2tbsp tomato puree

  • 400g tomato passata

  • 1/2 vegetable stock cube

  • 250ml water

  • 1/2 tsp thyme

  • 1/2tsb dried parsley

  • Potato topping:

  • 700g sweet potatoes

  • Small knob of butter

  • Large splash of skimmed milk