Shepherds Pie
Shepherds Pie
Always a family favourite and it is delicious and easy to make Gluten Free and Dairy Free. I try to make extra and freeze the portions for a quick meal when required but often nothing is left over!
Serves 8
Ingredients:
500g lamb mince
50 g frozen peas
2 medium carrots (chopped or grated)
2 stalks of celery
Gluten Free, Dairy Free stock cube
250 ml water
4 large potatoes
30 g Dairy Free margarine
1 to 2 tsp corn starch
Dairy Free milk (optional)
Salt and pepper
Method:
Preheat the over to 180°C / 160° Fan / 350°F / Gas Mark 4.
In a medium sauce pan or large frying pan, combine the lamb, carrots, peas, stock cube, corn starch and water and cook until the lamb is browned and the gravy thickened.
Add water to prevent sticking as required
Meanwhile cook the potatoes in boiling water until tender. Drain, and then add the diary free margarine and mash thoroughly. I like a smooth consistency but prepare this as to your preferences for mashed potatoes. Add dairy free milk if required.
Place the cooked lamb mince into an oven proof dish and level. Add the mashed potato evenly on top.
Bake for 20 to 30 minutes until browned on top.
Additional Notes:
Remember to freeze any extra portions for a quick ready meal at the end of the day.
If your children don’t like the vegetables then cook them separately from the meat and then blitz them in a food processor before combining with the mince.
Equipment Used:
Oven proof dish
Saucepan or large frying pan.
