was successfully added to your cart.

Cart

Springtime Shepherd’s Pie – MCO Weekly Recipe

By September 24, 2019Meat, Recipe

INGREDIENTS

Serves 6

  • 1.4kg floury potatoes
  • 500g beef mince
  • 2 leeks, thinly sliced
  • 4 spring onions, sliced
  • 2 carrots, diced
  • 1 stick celery, diced
  • 1 zucchini, diced
  • 150g peas, (thawed if frozen)
  • 100ml sour cream 
  • 100ml cream
  • 1 lemon, zested
  • 50g stick butter
  • 100ml cup milk
  • 1 bunch parsley, leaves only, chopped
  • 1 bunch chives, chopped

METHOD

Heat the oven to 180°C. Boil the potatoes until tender (about 15 minutes), then drain thoroughly.

Meanwhile, heat a large frying pan and cook the beef mince, breaking it up with a wooden spoon, until browned. Add the leek, spring onion, carrot and celery and cook, stirring, for 3 minutes, until beginning to soften. Stir in the zucchini, thawed peas, sour cream, cream and lemon zest. Taste and season.

Heat the milk and 3/4 of the butter in a pan, add the potatoes and mash until smooth. Stir in the herbs and season with a little salt. 

Pour the meat mixture into an ovenproof dish and pile the potato on top, spreading it out using a fork to cover the meat completely. Dot with the remaining butter and bake for 20 minutes until the mashed potato is golden on top. Serve with leafy salad. 

Author Melissa

More posts by Melissa

Leave a Reply

Do NOT follow this link or you will be banned from the site!
0