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 mince1 large onion, grated2 carrots, grated1 celery sticks, very finely diced250g mushrooms, finely chopped1 sprig rosemary, finely chopped2 sprigs fresh thyme, leaves picked1tbsp plain flour200ml red wine2tsp wholegrain mustard1tbsp Worcestershire sauce500ml beef stock1 bay leaf250g pouch cooked Puy lentils
For the mash:
450g of each, celeriac, potatoes and carrots, peeled and diced50ml whole milkKnob of butter25g parmesan, grated
Cook lamb in a large lidded casserole over high heat for 12-15 mins. Add in the vegetables
