Healthier shepherd’s pie

Healthier shepherd’s pie

We’ve made a healthier shepherd’s pie by replacing a lot of the meat with lentils to reduce the fat, and using cauliflower in the topping to cut down on carbs. To boost the flavour we’ve added more carrot than usual and a little grated parmesan. This is a great recipe if you have just a little leftover lamb to use up from your Sunday roast or Easter blow-out.

Healthier shepherd’s pie

For a richer shepherd’s pie dish using leftover roast lamb, try Donal Skehan’s shepherd’s pie.

  • Serves icon Serves 4
  • Time icon Hands-on time 45 min, oven time 30 min

We’ve made a healthier shepherd’s pie by replacing a lot of the meat with lentils to reduce the fat, and using cauliflower in the topping to cut down on carbs. To boost the flavour we’ve added more carrot than usual and a little grated parmesan. This is a great recipe if you have just a little leftover lamb to use up from your Sunday roast or Easter blow-out.

For a richer shepherd’s pie dish using leftover roast lamb, try Donal Skehan’s shepherd’s pie.

Nutrition: per serving

Calories
384kcals
Fat
11.5g (4.7g saturated)
Protein
20.7g
Carbohydrates
43.6g (18g sugars)
Fibre
11.6g
Salt
1.7g

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 3 carrots, chopped into 1cm dice
  • 150g button mushrooms, quartered or cut into chunks if large
  • 2 garlic cloves, crushed
  • 150g 10% lean lamb mince
  • 250g ready-cooked puy lentils (we used Merchant Gourmet)
  • 2 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 200ml beef or lamb stock
  • Handful fresh oregano, chopped
  • 3 tbsp Worcestershire sauce
  • 350g maris piper potatoes, cut into chunks
  • 350g cauliflower, cut into florets
  • 10g butter
  • 20g parmesan, finely grated
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oil in a large deep frying pan over a medium heat. Add the onion and carrots, then fry for about 8 minutes until starting to soften. Add the mushrooms and garlic, then fry for a further 5 minutes.
  2. Add the mince and lentils, stir to combine and cook for 3-4 minutes until the mince has almost turned brown. Add the tomato purée, chopped tomatoes, stock, oregano and Worcestershire sauce, then simmer for 25 minutes. Heat the oven to 200°C/180°C fan/gas 6.
  3. Meanwhile, put the potatoes and cauliflower in a pan of water and bring to the boil. Boil for 15 minutes until tender, then drain and mash with the butter, salt and pepper.
  4. When the mince is cooked, pour into a 1.5 litre ovenproof dish, then spoon the mash on top to cover. Sprinkle with the parmesan, then bake for 30 minutes until the cheese has melted and turned golden and the sauce is bubbling around the edges. Leave it to stand for 5 minutes, then serve.

Nutrition

Nutrition: per serving
Calories
384kcals
Fat
11.5g (4.7g saturated)
Protein
20.7g
Carbohydrates
43.6g (18g sugars)
Fibre
11.6g
Salt
1.7g

delicious. tips

  1. Make the shepherd’s pie without baking it (step 4), cover with cling film and chill for up to 48 hours or freeze for up to 1 month. Defrost fully in the fridge, then bake as in the recipe.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chicken pie recipes

Healthier chicken and leek pie

Shortcrust pastry has been swapped for ready-made filo pastry sheets...

Save recipe icon Save recipe icon Save recipe

Cauliflower recipes

Healthier cauliflower cheese

This healthier cauliflower cheese recipe, made with skimmed milk and...

Save recipe icon Save recipe icon Save recipe

Beef mince recipes

Healthier cheeseburger

It’s big, meaty and cheesy, and takes two hands to...

Save recipe icon Save recipe icon Save recipe

Shepherd's pie recipes

Leftover lamb shepherd’s pie

On the lookout for leftover lamb recipes? The best way...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.