Guess what – you don’t have to peel a spud or chop an onion for this speedy shepherd’s pie. Use frozen chopped onions or shallots and ready made mash to save you heaps of hassle without compromising on taste.
SERVES 4 – PREP 5 mins – COOK 50 mins
400g lamb mince
5tbsp chopped frozen shallots or onions
2 x 650g bags frozen mashed potato
400g can oxtail soup
300g four cheese sauce
1 Heat the oven to 200C, Gas 6. Fry the lamb mince in a heavy based pan for 5 mins, to brown, breaking up with a spatula. Season generously with salt and ground black pepper.
2 Add the shallots or onions and fry for 5 mins to soften and lightly colour.
3 Microwave the frozen mashed potato according to packet instructions.
4 Add the oxtail soup to the lamb and onions, and simmer gently for 10 mins.
5 Stir the cheese sauce into the mashed potato and stir together until smoothly combined.
6 Pour the mince mixture into an ovenproof dish. Smooth over the mashed potato, decorating with a fork, if you like. Bake for 30 mins until the meat is tender and the topping golden.
Per serving: 653 cals, 29g fat, (13g sat fat), 62g carbs