Sneaky Veg Shepherd’s Pie

Name: Sneaky Veg Shepherd’s Pie
Ingredients: 4 parsnips (peeled and chopped); 1 butternut squash (peeled and chopped into small cubes); 5 tbsp olive oil (4 for veg and 1 for filling); 1 Large white white onion (Chopped); 1 celery (stick finely chopped); 500 g lamb mince; 2 tbsp tomato paste; Large splash worcester sauce; 2 carrots (peeled and grated); 1 courgette ( grated); 1 lamb stock cube; 200 ml water (boiling); 1 tsp dried herb; 400 g chopped tomatoes; 240 g chickpeas (drained); 100 ml Arla® Big Milk; 50 g butter; 100 g mature Arla® LactoFREE Cheddar

Discover a delicious and nutritious twist on the classic shepherd's pie recipe! Our version uses a variety of colorful vegetables to create a hearty and tasty meal that both kids and adults will love. Perfect for families looking for a satisfying dinner option.

Ingredients

Parsnips (peeled and chopped)	4
Butternut squash (peeled and chopped into small cubes)	1
Olive oil (4 for veg and 1 for filling)	5 tbsp
Large white white onion (Chopped)	1
Celery (stick finely chopped)	1
Lamb mince	500 g
Tomato paste	2 tbsp
Large splash worcester sauce
Carrots (peeled and grated)	2
Courgette ( grated)	1
Lamb stock cube	1
Water (boiling)	200 ml
Dried herb	1 tsp
Chopped tomatoes	400 g
Chickpeas (drained)	240 g
Arla® Big Milk	100 ml
Butter	50 g
Mature Arla® LactoFREE Cheddar	100 g

Instructions

Step 1

Pre-heat the oven to gas 7, 220°C, fan 200°C. Lay the parsnips and butternut squash on a baking tray, drizzle with 4 tbsp of oil and season. Pop in the oven for 40 mins.

Step 2

Meanwhile, you can make the filling. Add 1 tbsp of oil to a large frying pan over a medium heat. Add the onions and celery and fry for 3 mins.

Step 3

Break the lamb mince into the pan, add the paste and Worcester sauce and cook for 5 mins until browned (continuously stir). Add the carrots and courgette and fry for a further 3 mins.

Step 4

Crumble over the stock cube and add the water, chopped tomatoes, dried herbs and chickpeas, season and stir. Bring to the boil and then simmer until thickened for 25-30 mins.

Step 5

Once the parsnips and butternut squash are roasted, remove from the oven and place in a large bowl with the Big Milk and butter. If happy with textured mash simply mash together with a potato masher. Alternatively, use a hand blitzer for a smoother texture- add more Big Milk if not loose enough.

Step 6

Transfer the mince filling into a large, oven-proof dish, or into indivdual oven-proof pots. Top with the butternut squash and parsnip mash, sprinkle with cheese and season.