About this recipe:Guaranteed to warm you up. It's so hearty, you won't even realise its mostly vegetables.
1 stick celery, chopped
3 carrots, peeled and chopped
1 parsnip, peeled and diced
1 small turnip, chopped
60g frozen green peas
450g minced lamb
1 onion, chopped
1 clove garlic, chopped
225ml tomato passata (or sieved tomatoes)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
120ml milk, or as needed
600g prepared mashed potatoes
2 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 180 degrees C (Gas mark 4).
Place the celery, carrots, parsnip and turnip into a large saucepan and cover with water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
Meanwhile, cook the lamb in a large frying pan over medium heat. Add onion and garlic; stir frequently until lamb is cooked. Stir in the steamed vegetables, frozen peas and tomato passata. Season with salt, pepper, thyme and sage. Transfer everything to an ovenproof casserole dish.
Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.
Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.
This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.