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.
Classic Lamb Shepherd's Pie with Creamy Mash Topping & Balsamic Green Beans
A warming pie, packed with British lamb, earthy mushrooms, garlic, thyme and a rich tomato sauce. Top with creamy potato mash. Crunchy balsamic glazed green beans on the side for extra veggie goodness. It's a classic for a reason.
High protein
1/3 daily fibre
8 plants
Low sat fat
Family classics
Serving size
Ingredients
- 240g green beans
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 400g 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.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 500g lamb mince
- 240g chestnut mushrooms
- 2 carrot
- 1 onion
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 4 large potatoes
Nutritional Information
Calories: 620
Protein: 34g
Carbs: 57g
Fat: 25g
Classic Lamb Shepherd's Pie with Creamy Mash Topping & Balsamic Green Beans
A warming pie, packed with British lamb, earthy mushrooms, garlic, thyme and a rich tomato sauce. Top with creamy potato mash. Crunchy balsamic glazed green beans on the side for extra veggie goodness. It's a classic for a reason.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, an ovenproof dish, a peeler, a masher, a sieve & a measuring jug
Get the potatoes on
- Peel and roughly cut the potatoes into 3cm chunks, then add to the saucepan
- Simmer for 15-18 mins, until soft, then drain
Prep & soften the veg
- Finely dice the onion. Dice the carrots 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 mushrooms and season with salt and pepper
- Cook for 4-5 mins, until soft and golden brown. Remove from the pan and set aside
Simmer the filling
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the lamb, onion and carrots and cook for 7 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
- Once softened, add the garlic herb paste and half the balsamic vinegar. Cook for 1 min, then stir in the softened mushrooms, tomato herb sauce and 50ml water
- 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
Grill time
- Preheat the grill to high (240C)
- Return the potatoes to the saucepan and mash with the cashew cream. Season with salt and pepper
- Transfer the lamb filling to the 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
Cook the green beans & plate up
- Meanwhile, trim the green beans
- Rinse the 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. Toss to coat
- Serve the shepherd's pie onto plates, with the green beans on the side
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