Make it Scotch

Cheesy Shepherd’s Pie Loaded Potatoes

  • Prep 15 mins
  • Cook 25 mins
  • Serves 4 people

We all know the humble Shepherd's Pie - but this Scotch Lamb loaded potatoes version puts a nice, easy modern twist on it.

Nutrition

  • Energy 603kcal
  • Fat 20g
  • Sat Fat 7.6g
  • Fibre 13g
  • Protein 37g

Ingredients

Cooking Method

Method:

  • 1
    Heat 1 tbsp of oil in a large sauté pan over a medium heat. Add the onion, celery and carrots and fry for 6-7 minutes until softened.
  • 2
    Meanwhile, add the potatoes, 1 tsp thyme leaves, the garlic granules, sea salt flakes, black pepper and remaining tbsp of oil to a large bowl. Toss the potatoes so they are well coated in the oil and seasonings and air fry at 180°C for roughly 20 minutes until golden brown and crispy, shaking the basket halfway through. Alternatively, roast in the oven at 180°C fan/200°C for 25-30 minutes until golden brown and crispy.
  • 3
    When the vegetables have softened in the pan, add the lamb mince and turn up the heat , breaking up any large chunks as you go. Fry for 5-7 minutes until the meat is evenly browned, stirring occasionally. Add the flour and stir for a minute before adding the tomato puree and lamb stock. Simmer gently for 5 minutes until thickened. Stir through the frozen peas for the last minute of cooking.
  • 4
    Pile the potatoes onto plates and top with the mince, grated cheese and parsley if using. (Alternatively, spoon the mince on top of the potatoes on the baking tray, grate over the cheese and grill for a few minutes until the cheese is melted and bubbling then serve.)
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