Shepherd's pie with flageolet beans

    25 min

    This is a variation of a shepherd's pie with lamb using beans rather than potatoes.

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    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, minced
    • salt and freshly ground black pepper to taste
    • 400g cooked lamb meat, finely chopped
    • 1 pinch paprika
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon fennel seeds
    • 400g tinned flageolet beans, drained and mashed
    • 1 tablespoon milk
    • 1 knob of butter

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat oil in frying pan, add onion and fry for 5 minutes, until soft. Season with salt and pepper, add lamb and stir, then stir in paprika, Worcestershire sauce and anise seeds; reduce heat to low.
    2. Preheat oven to 190 degrees C (Gas mark 5.)
    3. In a small saucepan over low heat combine beans with milk and butter, mashing together into a thick purée.
    4. To assemble pies spread a layer of lamb mixture in a baking dish. Cover with a layer of bean mash.
    5. Bake in the preheated oven for 20 minutes, or until golden brown.

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