Hidden Vegetables Shepherd’s Pie

A healthy lamb shepherd's pie featuring hidden grated vegetables and a cauliflower-potato mash topping, perfect for fussy eaters.

Healthy Dinner Lamb Vegetables Kid Friendly Freezer Friendly

Estimated Nutrition

Calories

466

kcal / serving

2330 kcal total

Carbs

36g

per serving

180 g total

Fat

24g

per serving

120 g total

Protein

27g

per serving

135 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

piece

Lamb Stock Cube

crumbled

Dairy

Butter

tbsp

Milk

100

Cheddar

mature, coarsely grated

GrainsCereals

tbsp

Plain Flour

Liquids

200

Water

just-boiled

Meat

400

Lamb Mince

NutsSeeds

0.5

tsp

Mixed Herbs

dried

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Vegetables

piece

Onion

finely chopped

200

Carrots

peeled and finely grated

350

Courgettes

peeled and finely grated

400

Chopped Tomatoes

canned

800

Potatoes

floury variety, peeled and cubed

650

Cauliflower

trimmed, stalk removed, finely grated

Method

Preheat the oven to 200°C.

Dry-fry the onion and lamb mince in a large saucepan for 8-10 minutes until browned.

Stir in the flour followed by carrots, courgettes, tomatoes, purée, water, herbs, and stock cube.

Simmer the mixture for 25-30 minutes until the sauce thickens and vegetables break down.

Boil the cubed potatoes in a saucepan for 15-20 minutes until soft.

Transfer the lamb filling to a 2 litre shallow ovenproof dish.

Mash the drained potatoes with butter, milk, half the cheese, and grated cauliflower.

Spread the mash over the lamb, sprinkle with remaining cheese, and bake for 25-30 minutes.