Lamb and Thyme Hotpot

Shepherd’s pie with bubble & squeak topping

Ingredients

1 onion

2 carrots

675g (1½ lb) potatoes

2 parsnips

250g (9oz) cabbage, e.g. savoy

450g (1Ib) lean lamb mince

1x 15ml spoon (1 tbsp) flour

1x 15ml spoon (1 tbsp) tomato purée

1x 15ml spoon (1 tbsp) Worcestershire sauce

1 lamb stock cube

450ml (¾ pt) stock

3x 15ml (3tbsp) milk

Black pepper

Equipment

Chopping board, vegetable knife, weighing scales, non-stick frying pan, wooden spoon, kettle, measuring spoons, measuring jug, saucepan, colander, potato masher, ovenproof dish, metal spoon and oven gloves.

Method

1. Pre-heat the oven to 180°C or Gas Mark 4.

2. Prepare the vegetables:

· peel and finely chop the onion

· peel and dice the carrots

· peel and cut the potatoes into large chunks

· peel and chop the parsnips

· shred the cabbage.

3. Dry-fry the lamb mince, onion and carrots until the mince is browned.

4. Stir in the flour, tomato purée and Worcestershire sauce.

5. Make up the stock.

6. Add the stock to the meat mixture and bring to the boil.

7. Reduce the heat and simmer for 5-10 minutes, until the carrots are just soft.

8. Place the potatoes and parsnips in a large saucepan, cover with water.

9. Bring to the boil, then reduce the heat and simmer for 20 minutes, until soft.

10. During the last 8-10 minutes add the savoy cabbage.

11. When cooked, drain and mash with the milk and a few twists of black pepper.

12. Place the mince into an ovenproof dish and spoon the mash over the top.

13. Cook in the oven for 25-30minutes, until golden brown.

Top tips

· Try adding different seasonable vegetables to the mince or the topping.

· This can be served with a salad or cooked vegetables.

Did you know?

· Shepherds pie is traditionally made with minced lamb and Cottage pie is made with minced beef. Cumberland pie is a version with a layer of breadcrumbs on top.

Nutrition information per 100g/serving: Energy 346/1901kJ, protein 5.4/29.5g, carbohydrate 9.0/49.6g, carbohydrate of which sugars 2.4/13.2g, fat 3.1/16.8g, saturated fat 1.3/7.4g, dietary fibre 1.5/8.2g, salt 0.2/1.1g, iron 0.8/4.3mg

A more comprehensive nutritional analysis is available at meatandeducation.com