The cottage pie and this shepherd’s pie can easily by made side by side.
PREP 15 MINUTES
COOK 40 MINUTES
2 tbsp olive oil
115g chopped onion, frozen or fresh
115g sliced carrots, frozen or fresh
500g lamb mince
1 lamb stock cube
400g can chopped tomatoes
1/2 tsp dried rosemary
2 tbsp redcurrant jelly
155g frozen peas
2 x 425g packs ready-made sweet potato mash, or homemade
1. Heat the oil in a large pan over a medium-high heat, then add the onions and carrots. Cook for 2-3 minutes, stirring continuously, until softened. Add the mince to the pan and crumble over the stock cube, then cook, stirring to break up the mince, for about 5 minutes, until browned,
2. Add the chopped tomatoes, rosemary and redcurrant jelly to the pan and mix well to combine. Reduce the heat to a simmer then leave to cook for 10 minutes.
3. Add the peas to the pan and stir them through the mixture until well combined. Spoon the lamb mixture into the base of a large baking dish and top with the sweet potato mash. Use a spatula or palette knife to form an even layer.
TO COOK Bake in a preheated oven at 180C/160C fan/gas 4 for 20-30 minutes, until piping hot all the way through. Serve with your choice of vegetables.
TO FREEZE Leave until completely cooled, then cover the dish with a plastic lid or with a layer of clingfilm followed by a layer of foil, then label and transfer to the freezer for up to three months.
TO COOK FROM FROZEN Defrost overnight in the fridge then cook as described above, until golden and bubbling. To cook straight from frozen, increase the cooking time to 1 hour 10 minutes, covering with foil if the top starts to burn. Ensure that the dish is piping hot at the centre before serving.
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