Shepherds Pie

What could be better than a generous portion of satisfying, warming shepherd’s pie? This oven-baked dish is made up of potato, mince, winter vegetables, lentils, tomatoes and herbs – and as far as comforting dinners goes, this really hits the spot!

This particular recipe is healthy, yet still full of flavour. Using Quorn or soya mince instead of beef or lamb is a less fatty option, and higher in protein. Additionally, making this from scratch means you know there is no hidden salt or sugar unless you want to add it.

Serves 6-8 people.

Other Ingredients

2 celery sticks
1 onion, chopped
2 carrots, chopped
650g Maris Piper or King Edward potatoes
250g sweet potatoes
Low fat creme fraiche
Semi-skimmed milk
1 tsp Horseradish sauce
Worcestershire sauce


Before you begin, make sure lentils are cooked and the soya mince (if you are using it) has been reconstituted.

1) In a saucepan, sautee the onion until soft with the thyme. Add the carrots and cook for about 8 minutes.
2) Next add the mince. If you have used soya mince, this will need soaking in water about 10-15 minutes before you need to use it. Fry for a few minutes. If you want to use beef/lamb, simply fry the meat until brown.
3) Stir in the flour and stock and until it thickens. Add the tomatoes, tomato puree, lentils and Worcestershire sauce. Reduce the heat and cover the mixture for 45 minutes.
4) While this is cooking, cut the potatoes into chunks and add them to a pan of boiling water. Simmer them for about 15 mintues (or until cooked). Strain the spuds and start mashing! You can use a food processor if you don’t have a masher. Add the creme fraiche and milk. Preheat the oven to 200°C (or 180°C for fan assisted ovens).
5) In a baking or pie dish, add the mince mixture. Smooth over the mashed potato to cover this mix. Pop it in the oven for about 20 minutes. The filling should start to bubble and the top should be crispy and golden brown in colour.