FEBRUARY 2019
SHEPHERD’S PIE
1lb Lean Minced Lamb
2 Onions and 2 Carrots (peeled and diced)
Tomato Puree
Lamb/Vegetable stock
415g tin of Baked Beans
2 lb Mashed Potatoes
Soy Sauce, Mixed Herbs and Black
Pepper
Grated Cheese (optional)
Lightly fry the mince and the
onions until brown (to add flavour).
Add the carrots and enough stock
to cover.
Then add soy sauce, mixed herbs
and black pepper.
Bring to the boil then simmer
until the carrots are soft. Add the
beans to warm through.
Pour into a suitable container
and top with mashed potato.
Brown off in an oven for 15 - 20
minutes.
Add extra vegetables if
desired. Sprinkle with grated cheese
(optional).
If you make this dish at home with your child please send photos to l.parkinson@stmarysblackburn.ac.uk
