Shepherd’s pie is always a fantastically soothing and satisfying meal, but it’s usually high in saturated fat, because of the minced meat and the butter used in the potato topping.
Instead of meat, we’ve made this version with canned lentils – although you could, of course, use lamb mince for a traditional shepherd’s pie.
We haven’t used any butter in the mash. Instead, we’ve added extra milk to give a little creaminess, plus Dijon mustard for flavour.
SERVES 4
Preparation time 15 minutes
Cooking time 30–40 minutes
Per portion 336 calories, 4.5g fat (of which, 0.8g saturated fat), 61g carbohydrate (of which, 7g sugar), 16g protein, 8g fibre, 1g salt
INGREDIENTS
• 800g potatoes • 100ml milk • 1 heaped tsp Dijon mustard • Good pinch salt and white pepper…