Did you know that shepherd’s pie traditionally uses lamb, while cottage pie uses beef? We kept up with tradition in this winter warmer, but decided to make our version extra nutritious by stirring baby spinach through the hearty lamb filling. Enjoy the comforting mix of old and new!
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the brown onion and celery. Grate the carrot (unpeeled) or finely chop if you prefer. Pick the thyme leaves. Finely chop the garlic (or use a garlic press).
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the milk, butter and the salt and use a potato masher or a fork to mash until smooth. Cover with a lid to keep warm.
While the potato is cooking, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion, celery, carrot and thyme and cook, stirring, until softened, 2 minutes. Add a drizzle more olive oil, the lamb mince and garlic and cook, breaking up the lamb with a wooden spoon, until just browned, 2-3 minutes.
Add the tomato paste and water to the pan and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir well to combine. Add the baby spinach leaves and stir through until just wilted, 1-2 minutes. Add a dash of water if the mixture looks dry. Season to taste with salt and pepper. TIP: Seasoning is key in this dish. Taste and add a pinch of salt, pepper or brown sugar if you like.
Transfer the mince mixture to a medium baking dish and spread the mash over the top. Grill until lightly golden, 8-10 minutes.
Divide the lamb and spinach shepherd's pie between plates.