Shepherd's Pie Filling for the Freezer

• 2 tbspolive oil
• 750glamb mince
• 2onions, finely chopped
• 3carrots, coarsely grated
• 2celery sticks, finely chopped
• 200gchestnut mushrooms, finely chopped
• 3garlic cloves, crushed
• 1 tbspthyme leaves
• 3 tbsptomato puree
• 2 tbspplain flour
• 2 tbspWorcestershire sauce
• 2bay leaves
• 700mllamb stock
• 2 x 400gtins green lentils, drained and rinsed
• 300gfrozen peas
• fine salt
• black pepper
• 1.6kgfloury potatoes, peeled and cut into chunks (200g a head; halve it if half the filling is for the freezer) (optional)
• 50gbutter (optional)
• 100mlwhole milk (optional)
• 400gbroccoli, cut into florets (optional)

Method

1. 1Heat the olive oil in a wide pan over a high heat. Brown the mince in two batches for 4 minutes each, leaving it alone between stirs so it catches and darkens in places, then set aside. That colour is most of the flavour in the gravy.
2. 2Turn the heat to medium. Add the onions, carrots, celery and mushrooms with a teaspoon of salt and cook for 10 minutes until the pan is almost dry and the vegetables have softened and shrunk into a sweet, dark tangle. Stir in the garlic, thyme and tomato puree for 1 minute until the puree darkens.
3. 3Return the mince, sprinkle over the flour and stir for 1 minute until it disappears, then add the Worcestershire sauce, bay leaves and stock. Bring to a simmer and cook with the lid off for 15 minutes, stirring now and then, until the mince is cooked through with no pink and the gravy has thickened enough to coat it.
4. 4Stir in the lentils and peas and simmer for 5 minutes until hot through and the gravy holds its shape on a spoon. Pull out the bay leaves and taste; it wants plenty of pepper and enough salt to sharpen the Worcestershire.
5. 5If making a pie tonight, use the optional potatoes, butter, milk and broccoli. The listed amounts serve eight; halve all four for four portions. While the filling simmers, boil the potatoes in salted water for 18 minutes until tender, drain and steam dry for a minute, then mash with the butter and milk. Season to taste.
6. 6If making the optional pie topping, heat the grill to high. Spoon tonight's portions of filling into a baking dish, spread the mash over the top and rough up the surface with a fork. Grill for 8 minutes until the ridges are golden and the gravy bubbles at the edges. Boil the broccoli for 4 minutes until just tender and serve alongside.
7. 7Cool the rest of the filling within 2 hours and freeze flat in freezer bags for up to 3 months; flat bags defrost fast. Defrost overnight in the fridge, tip into a baking dish, top with fresh mash and bake at 200°C fan for 30 minutes until golden on top and piping hot in the middle.

Per serving

kcal

415

protein

28.1g

fibre

9.2g

carbs

30.3g

fat

20.4g