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.
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
- 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
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.