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Quick shepherd’s pie
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500g pack essential Waitrose Lamb Mince
1 diced essential Waitrose Onion
2 diced essential Waitrose Carrots
1 tsp dried rosemary
2 tbsp onion gravy granules
2 tbsp Lea & Perrins Worcestershire Sauce
100g frozen peas
2 frozen essential Waitrose Reduced Fat Garlic Baguettes
1. Preheat the oven to 200ºC, gas mark 6.
2. In a large saucepan, fry a 500g pack essential Waitrose Lamb Mince (typically 20% fat), 1 diced essential Waitrose Onion, 2 diced essential Waitrose Carrots and 1 tsp dried rosemary for 5 minutes.
3. Add 2 tbsp onion gravy granules, 2 tbsp Lee & Perrins Worcestershire Sauce, 100g frozen peas and 100ml boiling water.
4. Cover and simmer for 10 minutes, stirring occasionally.
5. Transfer to an ovenproof serving dish, slice 2 frozen essential Waitrose Reduced Fat Garlic Baguettes and arrange over the lamb mixture, drizzle the bread with 1 tbsp olive oil and bake for 15 minutes until golden.
This recipe was first published in September 2011.