The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb Shepherd's Pie with Mashed Potato Topping & Green Beans
A comforting pie, perfect for the colder days. For the filling? Tender British lamb, umami mushrooms and vibrant carrot, simmering in a rich tomato sauce, infused with fragrant garlic and sweet balsamic vinegar. Top with creamy potato mash and grill until golden. Dish it up alongside crunchy green beans. It's a classic for a reason.
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 160g green beans
- 200ml tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 150g lamb mince
- 120g chestnut mushrooms
- 1 carrot
- 1 onion
- 2 large potatoes
Nutritional Information
Calories: 653
Protein: 39g
Carbs: 59g
Fat: 25g
Ingredients
- 160g green beans (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 150g lamb mince
- 200ml tomato & herb sauce (use half) (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 120g chestnut mushrooms (use half)
- 1 carrot (use half)
- 1 onion (use half)
- 2 large potatoes
Nutritional Information
Calories: 845
Protein: 44g
Carbs: 98g
Fat: 26g
Lamb Shepherd's Pie with Mashed Potato Topping & Green Beans
A comforting pie, perfect for the colder days. For the filling? Tender British lamb, umami mushrooms and vibrant carrot, simmering in a rich tomato sauce, infused with fragrant garlic and sweet balsamic vinegar. Top with creamy potato mash and grill until golden. Dish it up alongside crunchy green beans. It's a classic for a reason.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a a large frying pan, a medium ovenproof dish, a sieve, measuring jug, masher & a peeler
Get the potatoes on
- Peel and roughly dice the potatoes into 3cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with a pinch of salt and pepper
Make the filling
- Finely dice the onion. Dice the carrot into 1cm chunks (peel optional). Thinly slice the mushrooms
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the lamb, onion and carrot and cook for 4 mins, breaking up the mince with a wooden spoon, until golden. Season with salt and pepper
- Add the mushrooms and cook for a further 3-4 mins, until softened
Simmer simmer
- Add the garlic herb paste and half the balsamic vinegar to the lamb. Cook for 1 min, then stir in the tomato herb sauce and 150ml water (75ml for 1 person)
- Bring to the boil and simmer for 4-5 mins, until the sauce thickens and the mince is cooked through. Add a splash of water if it gets too dry
- Turn the grill to high (240C)
Grill & boil
- Transfer the lamb filling to the medium ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping. Grill for 8-10 mins, until golden
- Meanwhile, trim the green beans
- Rinse the mash saucepan and refill with salted hot water. Bring to a boil, then add the green beans and boil for 3-4 mins, until cooked. Drain and return to the pan with the remaining balsamic vinegar and a pinch of salt. Toss to coat
Plate up
- Share the shepherd's pie between plates, with the green beans alongside
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