Shepherd’s pie with cheesy leek topping
- 4 leeks, outer layers removed, cut into 10cm lengths, tied together with kitchen string
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 500g lean lamb mince
- 4 cloves garlic, crushed
- 2 teaspoons dried Italian herbs
- 1 tablespoon mild paprika
- ¹⁄³ cup no-added-salt tomato paste
- 1½ cups reduced-salt chicken stock
- 1 cup frozen peas
- ½ cup grated parmesan
- mixed baby leaf salad, to serve
1 Bring a saucepan of water to the boil. Add leeks and cook for 12 minutes or until softened. Drain. When cool enough to handle, cut into 2cm rounds.
2 Meanwhile, heat oil in a large deep frying pan over medium heat. Add onion, celery and carrot and cook, stirring, for 10 minutes or until softened. Increase heat to high, add lamb mince and cook, breaking up lumps, for 5 minutes or until browned.
3 Add garlic, herbs and paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for a further 2 minutes. Add stock and bring mixture to the boil. Reduce heat to low and simmer for 5 minutes or until mixture reduces and thickens. Add peas, stirring to combine. Transfer mixture to an 8-cup capacity baking dish.
4 Preheat grill. Arrange cooked leek rounds over mince mixture to cover. Sprinkle over cheese, then grill for 5 minutes or until topping is golden and melted. Divide shepherd’s pie among four serving plates and serve with mixed baby leaf salad.
After removing the tough outer layers, give the leeks a good wash under cold running water as garden dirt is often lodged in these folds.
3 reasons to love leeks
1 Part of the onion family, leeks are mildly sweet in taste. Gently boil, steam, stir-fry or microwave them.
2 The green part suits those people with gut sensitivities who follow a low-FODMAP diet.
3 As with most onions, leeks have prebiotics, which feed the good bacteria in your gut.
Nutrition Info (per serve)
Total fat 19.4g
–Saturated fat 6.6g
Dietary fibre 12.9g
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