Shepherd’s pie with turkey mince
~45 minbakedBritain
920kcal
59 gprotein
83 gcarbs
34 gfat
18 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,291 | 79 g |
| Emmagetting lean | 27% | 712 | 51 g |
| Jackgrowing | 24% | 623 | 41 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chicken or turkey mince180 g
- Potatoes, waxy270 g
- Carrots120 g
- Frozen peas80 g
- White onion½
- Passata — 500 g½ pack
- Semi-skimmed milk70 ml
- Emmental, sliced30 g
- Extra virgin olive oil2 tsp
- Chicken or turkey mince360 g
- Potatoes, waxy540 g
- Carrots240 g
- Frozen peas160 g
- White onion1
- Passata — 500 g½ pack
- Semi-skimmed milk140 ml
- Emmental, sliced60 g
- Extra virgin olive oil1 tbsp
- Chicken or turkey mince720 g
- Potatoes, waxy1.1 kg
- Carrots480 g
- Frozen peas320 g
- White onion2
- Passata — 500 g1½ packs
- Semi-skimmed milk280 ml
- Emmental, sliced120 g
- Extra virgin olive oil2 tbsp
From your store cupboard
Black pepperSaltDried thymeWorcestershire sauce
If you can’t get it
- Chicken or turkey mince → beef mince, or breast roughly chopped with a knife
Method
- Cut the potatoes into cubes and boil them in salted water for 18 minutes.
- Heat the oven to 200 °C.
- Fry the mince in the oil for 6 minutes, until it browns. Add the chopped onion and carrot and fry 6 minutes.
- Pour in the passata and 100 ml water, add a tablespoon of Worcestershire sauce, the thyme, salt and pepper and simmer 8 minutes. Stir the peas in at the end.
- Drain the potatoes, pour in the hot milk, salt them and mash them.
- Put the meat into an ovenproof dish, spread the mash over it and rake it with a fork — the ridges are where the crisp crust forms. Scatter over grated Emmental.
- Bake 15 minutes, until the top turns golden.
- Cut the potatoes into cubes and boil them in salted water for 18 minutes.
- Heat the oven to 200 °C.
- Fry the mince in the oil for 6 minutes, until it browns. Add the chopped onion and carrot and fry 6 minutes.
- Pour in the passata and 200 ml water, add a tablespoon of Worcestershire sauce, the thyme, salt and pepper and simmer 8 minutes. Stir the peas in at the end.
- Drain the potatoes, pour in the hot milk, salt them and mash them.
- Put the meat into an ovenproof dish, spread the mash over it and rake it with a fork — the ridges are where the crisp crust forms. Scatter over grated Emmental.
- Bake 15 minutes, until the top turns golden.
- Cut the potatoes into cubes and boil them in salted water for 18 minutes.
- Heat the oven to 200 °C.
- Fry the mince in the oil for 6 minutes, until it browns. Add the chopped onion and carrot and fry 6 minutes.
- Pour in the passata and 400 ml water, add a tablespoon of Worcestershire sauce, the thyme, salt and pepper and simmer 8 minutes. Stir the peas in at the end.
- Drain the potatoes, pour in the hot milk, salt them and mash them.
- Put the meat into an ovenproof dish, spread the mash over it and rake it with a fork — the ridges are where the crisp crust forms. Scatter over grated Emmental.
- Bake 15 minutes, until the top turns golden.
Temperatures are for a conventional oven; with a fan, knock off 20 °C.
How to tell it’s done
- Chicken or turkey mince — Done when the whole mixture has turned white and no pink bits are left.
Allergens: Lactose, Cereals containing gluten (1), Milk (7), Fish (4), Sulphur dioxide and sulphites (12)
