This shepherd’s pie is a dish the whole family will enjoy!
Mint and pea shepherd’s pie with cheesy mash
- 1kg lamb mince
- 30ml (2 tbsp) avocado oil
- 45ml (3 tbsp) butter
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 3 tomatoes, seeded and chopped
- salt and freshly ground black pepper, to taste
- handful fresh mint
- 300g frozen petit pois
- 6 large potatoes
- 100ml milk
- 180g butter
- 100g Parmesan, freshly grated
Brown the mince in the oil, stirring to separate. Remove the mince from the pan and set aside.
In the same pan, heat the butter and sauté the onions and garlic for a few seconds. Add the tomatoes, season and cook until the tomatoes are soft.
Return the mince to the pan, add the mint and stir well. Cook for a further 40 minutes.
Add the peas and warm through for 5 minutes. Preheat the oven to 200°C.
For the mash, boil the potatoes until soft and drain. Return to the pot and stir over low heat to dry any water. Mash with the milk and butter until soft and creamy.
Place the mince mixture in an ovenproof dish, top with the mash and Parmesan and bake for 20 minutes. Serve hot.