CHIPOTLE LAMB SHEPHERD’S PIE RECIPE
CHIPOTLE LAMB SHEPHERD’S PIE RECIPE
Serves 4-6
Prep time: 5 mins
Cooking time: 1 hr 30 mins
INGREDIENTS
750g potatoes, peeled and cut into quarters
50g butter
80m milk
1 x 200g tub Yumi’s Smokey Chipotle Hommus
1 tbsp olive oil
1 brown onion, finely chopped
1 stalk celery, finely chopped
½ large carrot, finely chopped
400g can chopped tomatoes
1 tbsp tomato paste
500g lamb mince
250ml chicken stock
2 tbsp Worcestershire sauce
Salt and pepper
METHOD
Place potatoes in a large saucepan of cold, salted water and bring to the boil. Allow to boil until very soft (about 20 mins). Drain, mash well then stir through butter, milk and Yumi’s Chipotle Hommus. Season to taste.
Heat oil in a large, ovenproof saucepan over medium heat. Add onion, celery and carrot and fry until soft. Add mince, using a fork to break up any lumps, and fry until browned. Drain off (and discard) any excess fat.
Add canned tomatoes, tomato paste and chicken stock, bring to the boil then reduce heat and simmer 15-20 mins until sauce has reduced. Stir through Worcestershire sauce and season to taste.
Spread potato mash mixture over the top of the mince then transfer to the oven and bake for 30 mins until mash is golden on top. Serve immediately.
