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Lamb Shepherd’s Pie with Broccoli Hash Mash

By IQS Healthy Family Meals

I Quit Sugar - Lamb Shepherd’s Pie with Broccoli Hash Mash
  • 2 servings
  • Prep - 5 mins
    Cooking - 45 mins
  • Total - 50 mins
I Quit Sugar - Lamb Shepherd’s Pie with Broccoli Hash Mash

We’ve squeezed six different types of veggies into this dish and it still tastes divine... if we do say so ourselves!  

Servings: 2
Preparation: 5 mins
Cooking: 45 mins

Tags: , , ,

Ingredients

  • 1 teaspoon coconut oil.
  • 1 small (150g) brown onion, diced.
  • 1 small (100g) carrot, finely diced.
  • 1 small (100g) zucchini, finely diced.
  • 1 tablespoon arrowroot flour (or plain flour).
  • 1/2 cup beef stock.
  • 1 small (100g) tomato, diced.
  • 1 tablespoon English mustard (mild or hot).
  • 2 portions Leftover Slow Cooked Lamb (or 250g lamb mince).

Broccoli Hash Mash

  • 1 medium (250g) white potato, washed and cut into quarters.
  • 1/2 head (125g) broccoli, stalk diced and florets removed.
  • 1/4 cup grated cheese (mozzarella or tasty cheese works well).
  • dash of milk of your choice.
  • sea salt and freshly ground black pepper, to taste.

Directions

For the Broccoli Hash Mash:

1. Place a medium pot on the stove filled with a few inches of water. Place in the chopped potato and broccoli stem chunks. Bring to the boil and cook for 10 minutes until softened. Add in the broccoli florets on top and allow to cook for another 5-8 minutes until softened. Remove from the heat and drain.

2. In a large bowl mash the potato and broccoli together. Add in cheese, milk, salt and pepper and stir through.
While mash is cooking, start on the pie below.

For the Pie:

1. Meanwhile to make the pie filling, preheat the oven to 180ºC / 350ºF / Gas Mark 4.

2. Heat oil in a large saucepan over medium-high heat. Cook the onion, carrot and zucchini, stirring, until tender.

3. If using leftover lamb: Stir flour through cooked vegetable mix. Gradually add the stock, tomato, and English mustard, stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 10 minutes until sauce thickens. Add leftover lamb and stir to warm through.

If using lamb mince: Add lamb mince to cooked vegetables and cook until browned, about five minutes. Stir through flour. Gradually add the stock, tomato, and English mustard, stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 10 minutes until sauce thickens.

4. Divide lamb mixture between two ramekins or one small ovenproof dish. Top with scoops of Broccoli Hash Mash. Place in the oven and cook for 10 minutes or until the top is golden. Serve.


Note

Dairy-free option: Use coconut milk instead of full-fat milk and omit tasty cheese.

We’ve squeezed six different types of veggies into this dish and it still tastes divine... if we do say so ourselves!

Ingredients

  • 1 teaspoon coconut oil.
  • 1 small (150g) brown onion, diced.
  • 1 small (100g) carrot, finely diced.
  • 1 small (100g) zucchini, finely diced.
  • 1 tablespoon arrowroot flour (or plain flour).
  • 1/2 cup beef stock.
  • 1 small (100g) tomato, diced.
  • 1 tablespoon English mustard (mild or hot).
  • 2 portions Leftover Slow Cooked Lamb (or 250g lamb mince).

Broccoli Hash Mash

  • 1 medium (250g) white potato, washed and cut into quarters.
  • 1/2 head (125g) broccoli, stalk diced and florets removed.
  • 1/4 cup grated cheese (mozzarella or tasty cheese works well).
  • dash of milk of your choice.
  • sea salt and freshly ground black pepper, to taste.

Directions

For the Broccoli Hash Mash:

1. Place a medium pot on the stove filled with a few inches of water. Place in the chopped potato and broccoli stem chunks. Bring to the boil and cook for 10 minutes until softened. Add in the broccoli florets on top and allow to cook for another 5-8 minutes until softened. Remove from the heat and drain.

2. In a large bowl mash the potato and broccoli together. Add in cheese, milk, salt and pepper and stir through.
While mash is cooking, start on the pie below.

For the Pie:

1. Meanwhile to make the pie filling, preheat the oven to 180ºC / 350ºF / Gas Mark 4.

2. Heat oil in a large saucepan over medium-high heat. Cook the onion, carrot and zucchini, stirring, until tender.

3. If using leftover lamb: Stir flour through cooked vegetable mix. Gradually add the stock, tomato, and English mustard, stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 10 minutes until sauce thickens. Add leftover lamb and stir to warm through.

If using lamb mince: Add lamb mince to cooked vegetables and cook until browned, about five minutes. Stir through flour. Gradually add the stock, tomato, and English mustard, stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 10 minutes until sauce thickens.

4. Divide lamb mixture between two ramekins or one small ovenproof dish. Top with scoops of Broccoli Hash Mash. Place in the oven and cook for 10 minutes or until the top is golden. Serve.
Note

Dairy-free option: Use coconut milk instead of full-fat milk and omit tasty cheese.