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Bookmark Recipe

Mushroom Blend Shepherd’s Pie

4 people
25 min

Ingredients

  • For the mince blend:

    • 400g button mushrooms, finely diced by hand, or in a food processor
    • 1 onion, finely sliced
    • 1 carrot, diced
    • 400g lamb mince
    • 2 tbsp tomato purée
    • 2 tbsp Worcestershire sauce
    • 400ml beef stock

     

    For the mashed potato:

    • 600g Maris Piper potatoes, peeled and cubed
    • 75g butter
    • Salt and pepper

Main

  • For the mince blend:

    • 400g button mushrooms, finely diced by hand, or in a food processor
    • 1 onion, finely sliced
    • 1 carrot, diced
    • 400g lamb mince
    • 2 tbsp tomato purée
    • 2 tbsp Worcestershire sauce
    • 400ml beef stock

     

    For the mashed potato:

    • 600g Maris Piper potatoes, peeled and cubed
    • 75g butter
    • Salt and pepper

Method

Preheat oven to 180c.

Sauté the onion and carrot in a little olive oil for a few minutes. Add the lamb and mushrooms, cooking on a medium high heat for 10 minutes. Season well and stir occasionally.

Add the tomato purée and Worcestershire sauce. Cook for 1 more minute, then add the stock. Bring to the boil then reduce to a simmer, cook for a further 10 minutes.

Meanwhile, boil the potatoes until soft, drain and leave to cool a little. Mash with the butter.

Tip the meat and mushroom mince into an oven dish and top with the mash potato. Make ridges all over with the tines of a fork. Dot a little butter and black pepper over the mash.

Cook for 20-25 minutes until golden brown and bubbling. Serve with steamed lemon broccoli or other seasonal greens. 

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Method

Preheat oven to 180c.

Sauté the onion and carrot in a little olive oil for a few minutes. Add the lamb and mushrooms, cooking on a medium high heat for 10 minutes. Season well and stir occasionally.

Add the tomato purée and Worcestershire sauce. Cook for 1 more minute, then add the stock. Bring to the boil then reduce to a simmer, cook for a further 10 minutes.

Meanwhile, boil the potatoes until soft, drain and leave to cool a little. Mash with the butter.

Tip the meat and mushroom mince into an oven dish and top with the mash potato. Make ridges all over with the tines of a fork. Dot a little butter and black pepper over the mash.

Cook for 20-25 minutes until golden brown and bubbling. Serve with steamed lemon broccoli or other seasonal greens.