Lean minced lamb works a treat here, and gives us a bumper hit of vitamin B12, keeping our immune and nervous systems healthy and preventing a drop in our energy levels.

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Name: Super shepherd's pie
Prep time: 15 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 500 g lean minced lamb; 2 sprigs of fresh rosemary; 1 g tin of cannellini beans; 2 onions; 2 carrots; 2 sticks of celery; 250 g chestnut mushrooms; 1 tablespoon plain flour; 800 ml organic chicken or veg stock; 800 g swede; 800 g potatoes; 2 tablespoons semi-skimmed milk; 15 g mature Cheddar cheese; 1 tablespoon Worcestershire sauce; 1 teaspoon mint sauce; 350 g frozen peas

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INGREDIENTS

500 g lean minced lamb
2 sprigs of fresh rosemary
1 g tin of cannellini beans
2 onions
2 carrots
2 sticks of celery
250 g chestnut mushrooms
1 tablespoon plain flour
800 ml organic chicken or veg stock
800 g swede
800 g potatoes
2 tablespoons semi-skimmed milk
15 g mature Cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon mint sauce
350 g frozen peas

Servings

INSTRUCTIONS

See original recipe: http://www.jamieoliver.com/re...

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Super shepherd's pie

500 g lean minced lamb 
2  sprigs of fresh rosemary 
1 g tin of cannellini beans 
2  onions 
2  carrots 
2 sticks of celery 
250 g chestnut mushrooms 
1 tablespoon plain flour 
800 ml organic chicken or veg stock 
800 g swede 
800 g potatoes 
2 tablespoons semi-skimmed milk 
15 g mature Cheddar cheese 
1 tablespoon Worcestershire sauce 
1 teaspoon mint sauce 
350 g frozen peas

Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon. Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly. Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally. Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.

Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks. Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.

Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection. Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits. Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.

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Nutrition

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Serving Size: 1 Serving (514g)
Recipe Makes: 6

Calories: 536
Calories from Fat: 189 (35%)

Amt Per Serving		% DV

	Total Fat 20.9g	28 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 1.8g
Cholesterol 63.5mg		20 %
Sodium 189.5mg		7 %
Potassium 1728.6mg		45 %
Total Carbohydrate 63.2g		19 %
	Dietary Fiber 10g	40 %
	Sugars, other 53.2g
Protein 24.6g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 536

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