SUPER SHEPHERD’S PIE

LEAN minced lamb works a treat here, and gives us a bumper hit of vitamin B12, keeping our immune and nervous systems healthy and preventing a drop in our energy levels.

Serves 6 Total time 2hrs 15mins

INGREDIENTS

500g lean minced lamb 2 sprigs of fresh rosemary 1 x 400g tin of cannellini beans 2 onions 2 carrots 2 sticks of celery 250g chestnut mushrooms 1 heaped tablespoon plain flour 800ml organic chicken or veg stock 800g swede 800g potatoes 2 tablespoons semiskimmed milk 15g mature Cheddar cheese 1 tablespoon Worcestershire sauce 1 teaspoon mint sauce 350g frozen peas Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon. Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly. Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally. Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.

Meanwhile, preheat the oven to 180C/350F/gas 4. Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks.

Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.

Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection.

Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much.

Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.

Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens. CALORIES: 436kcal; FAT: 12.2g; SAT FAT: 5g; PROTEIN: 31.2g; CARBS: 51.2g; SUGAR: 15.2g; SALT: 0.4g; FIBRE: 11.8g.