|
Weekdays 9am

Hearty shepherd's pie

Summer is becoming a distant memory, but if you're not quite ready for full-on winter warmers, Sally's here to embrace autumn with her healthy take on a classic shepherd's pie.

Sally says: "Shepherd's pie is an old tradition in many households and this is a version of my mother's recipe. As always, ensure you use great quality, very lean minced beef. Red meat contains iron and zinc and this is complemented by the vitamin C and fibre content of the potato and sweet potato topping. The onions, garlic and tomatoes will help lower blood cholesterol making this dish a lovely, filling, nutritious meal."

Serves: 4-5

Ingredients

600g/1lb 5oz white, floury potatoes, peeled and diced600g/1lb 5oz sweet potatoes, peeled and dicedfreshly ground black pepper, to taste3 tbsp semi-milk400g/14oz extra-lean minced lamb or beef or turkey.1 medium onion, peeled and chopped1 celery stick, chopped2 garlic cloves, peeled and crushed or chopped2 tsp plain flour450g/1lb canned chopped tomatoes300ml/10fl oz/1 cups vegetable stock1 slug of Worcestershire sauce2 bay leaveshandful of fresh rosemary, leaves picked and choppedhandful of fresh oregano, chopped, or a good sprinkling of dried herbs if fresh not available

Method

  • Boil the potatoes and sweet potatoes for 15-20 minutes, or until tender

  • Drain the potatoes, then mash with the milk using an electric whisk until smooth. Season with pepper.

  • In a large pan on a medium heat, dry-fry the minced lamb, beef or turkey until browned. Drain off any excess fat, then add the onion, celery and garlic and fry for a further 3-4 minutes, stirring occasionally.

  • Sprinkle over the flour and stir until the meat and onion mixture is evenly coated

  • Add the canned tomatoes, vegetable stock, Worcestershire sauce and herbs. Bring to the boil, stirring until thickened. Reduce the heat, then cover and simmer for 20 minutes, stirring occasionally.

  • Place the meat in an ovenproof dish. Spoon the mashed potato mixture over the top and texture the topping with a fork.

  • Either grill until lightly browned, or pop into a preheated oven (200 ̊C/400 ̊F/Gas mark 6) for 20 minutes.

Catch up with more episodes of Lorraine on ITV Player

|
Weekdays 9am