• 2 tsp oil or Frylight
  • 300g lean lamb mince
  • 1 brown onion
  • 3 carrots, peeled, diced
  • 2 sticks celery, diced
  • 2 cloves garlic, crushed
  • 2 tsp picked thyme leaves 
  • 1 sprig rosemary, picked or left whole
  • 1 bay leaf
  • 2 tbsp of tomato puree
  • 500ml low salt veg stock
  • 2 tsp Worcestershire sauce (optional)
  • 2 x tinned green lentils, drained
  • 10g fresh parsley - to garnish

For the potato mash top

  • 800g potatoes, peeled & quartered - (King Edward, Maris Piper work well)
  • 50ml skimmed milk


  1. 1

     Into a heated, large pan, add the oil or Frylight and add the lamb, and fry for approx 8-10 mins, until browned, stirring occasionally to break any lumps

  2. 2

    Remove the meat, drain off any fat, and set aside. Spray the pan with the other squirt of spray, reduce the heat, add the diced onion, carrot, celery, and garlic, and cook over a medium heat for 8 mins, until the onion is softened

  3. 3

    Add the herbs, tomato puree & Worcestershire sauce, and fry for a minute or so, before adding the lamb back in

  4. 4

    Pour over the stock, bring to a simmer, cover, and cook for 30 mins. After 15 mins, remove the lid, and add the drained lentils

  5. 5

    Heat the oven to 180c/ 160 fan, gas 4.

  6. 6

    Meanwhile, in a pan of boiling water, boil the potatoes, until cooked, approx 15 mins

  7. 7

    Once cooked, drain, add the skimmed milk, season with a pinch of salt and pepper, mash well

  8. 8

    Spoon the mince into an oven proof baking dish, remove the bay leaf, and rosemary, (if left whole).

  9. 9

    Spread the mash over the top, fluffing with a fork if desired. Bake for 20-25 mins, until golden brown and bubbling

  10. 10

    Allow to stand for 5 mins before serving. Garnish with parsley immediately before serving 

Nutritional Details

Each serving provides
  • Energy 2005kj 479kcal 24%
  • Fat 12.0g 17%
  • Saturates 3.5g 18%
  • Sugars 11.0g 12%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 301kj/72kcal

Each serving provides

57.0g carbohydrate 13.2g fibre 28.5g protein Three of your 5 a day

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