• 1 tbsp sunflower oil by Sainsbury's
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 300 g leftover roast lamb, chopped
  • 1 tbsp light soy sauce by Sainsbury's
  • 1 tbsp Dijon mustard by Sainsbury's
  • 275 ml hot lamb stock made with lamb stock cube by Sainsbury's
  • 225 g frozen peas by Sainsbury's
  • 1 tbsp cornflour by Sainsbury's
  • 350 g leftover roast potatoes, roughly chopped
  • 300 g leftover roast parsnips
  • 5 tbsp British semi-skimmed milk by Sainsbury's
  • 14 g fresh mint by Sainsbury's, washed and chopped
  • 150 g lighter British mature grated Cheddar by Sainsbury's


  1. 1

    Preheat the oven to 220ºC, fan 200ºC, gas 7. Heat the oil in a large pan, add the onion and cook for 5 minutes. Add the garlic, lamb, soy sauce, mustard, stock and peas. Stir, then bring to the boil and cook for 8 minutes. Mix the cornflour with 2 tablespoons of water, add to the pan and cook for 1 minute.

  2. 2

    Meanwhile, put the potatoes, parsnips and milk in another pan and heat gently, covered, for 5 minutes. Crush roughly with a potato masher.

  3. 3

    Spoon the lamb filling into a 1.25-litre pie dish and scatter over the mint. Top with the potato mixture, scatter over the Cheddar and bake for 10-15 minutes, until the top is golden.

Nutritional Details

Each serving provides
  • Energy 2847kj 680kcal 34%
  • Fat 38.1g 54%
  • Saturates 15.1g 76%
  • Sugars 11.5g 13%
  • Salt 1.6g 27%

% of the Reference Intakes

Typical values per 100g: Energy 599kj/143kcal

Each serving provides

10.8g carbohydrate 2.5g fibre 5.8g protein

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