Homemade Shepherds Pie, with Brocolli and Crispy Kale
Ingredients
- Mirepoix Ingredients (as per dietary requirements)
- 3 Cloves Garlic
- 4 Large Potatoes
- 1 Brocolli
- 50 g Cheddar Cheese
- 1 Medium Bunch of Kale
- 400 g Ground / Minced Lamb
- 2 tbsp Tomato Paste
- 350 ml Beef Stock
- 75 ml Henderson Relish (Worchestershire Sauce)
Instructions
- Preheat the oven to 220°C/ 200°C (fan)/ gas 7
- Boil a kettle
- Peel the potatoes and cut them into small bite-sized pieces
- Add the chopped potatoes to a pot of boiled water, bring to the boil over a high heat and cook for 10-12 min or until fork-tender
- Once done, drain and return to the pot to steam dry
- While the potatoes are cooking, reboil half a kettle
- Create mirepoix using celery, pepper, and carrot
- Peel and finely chop (or grate) the garlic
- Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
- Once hot, add the mirepoix and chopped garlic and cook for 3-4 min or until beginning to soften
- Meanwhile, dissolve the beef stock mix with tomato paste in 350ml boiled water in a jug
- Once the vegetables have softened, add the lamb mince to the pan and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go
- Grate the cheddar cheese
- Once the lamb has browned, add the tomato stock to the pan along with the worcestershire sauce and bring to the boil over a high heat
- Season with a grind of black pepper and cook for 4-5 min or until slightly thickened
- While the lamb mixture thickens, return the drained potatoes to a low heat with a small knob of butter, a splash of milk and a pinch of salt and pepper
- Mash until smooth
- Once the lamb mixture has thickened, transfer it to an oven-proof dish
- Top with the mashed potato and sprinkle over the grated cheese
- Put the dish in the oven for 15-20 min or until golden brown and bubbling – this is your shepherds pie
- While your shepherds pie is cooking, reboil a kettle
- Cut the broccoli into florets
- Wash, and cut the Kale into strips
- Add the broccoli florets to a pot with plenty of boiled water and bring to the boil over a high heat
- Once boiling, cook for 3-4 min or until tender with a slight bite, then drain and season with a pinch of salt
- Add another drizzle of olive oil to a large wide based pan on medium-high heat. Add the Kale, and continue to cook until slightly crispy, then remove and add to a kitchen towel lined pan to pat dry
- Serve the Shepherds pie with the Broccoli and Kale to the side and enjoy!