Shepherd’s pie with root veg mash
Mushrooms and lentils in the filling help cut down on meat and make this comforting classic a little lighter.
Serves 6 • Prep 30 mins • Cook 1hr 30min
500g lean lamb mince
1 large onion, grated
2 carrots, grated
1 celery sticks, very finely diced
250g mushrooms, finely chopped
1 sprig rosemary, finely chopped
2 sprigs fresh thyme, leaves picked
1tbsp plain flour
200ml red wine
2tsp wholegrain mustard
1tbsp Worcestershire sauce
500ml beef stock
1 bay leaf
250g pouch cooked Puy lentils
For the mash:
450g of each, celeriac, potatoes and carrots, peeled and diced
50ml whole milk
Knob of butter
25g parmesan, grated
Cook lamb in a large lidded casserole over high heat for 12-15 mins. Add in the vegetables and herbs
