Shepherd’s Pie

This easy-peasy shepherd's pie recipe will become a family fave. Delicious, budget-friendly and simple. Plus a great way to use up left-over roast lamb and gravy the next day.

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Prep Time 25

Cook Time 15

Total Time 40

Course Dinner, Lunch

Servings people

Ingredients

8 Agria potatoes peeled and halved
Dash of milk
Knob of butter
Salt and pepper
500 g cooked lamb mince or your leftover roast lamb, minced up
Leftover roast gravy or make 250ml with stock/gravy mix
Handful of fresh baby spinach leaves
1 can baked beans
1 cup grated cheese

Instructions

Boil the potatoes, drain and make into a mash with a bit of milk and butter. Season and set aside.
Mix the lamb and gravy together and place in a pie dish. Layer with spinach leaves and then baked beans.
Spoon over the mashed potatoes and sprinkle grated cheese on top.
Cook at 200° in a fan-bake oven for 15 minutes or until hot and golden. Serve with a leafy salad or freshly steamed peas.