RE-NOURISH SHEPHERD'S PIE | Recipe | Nutritionist Rhiannon Lambert

Get Latest Research Explaining why am i fat, weight loss-developing, colon cancer and nutrition, and S J Bare Minerals Weight Loss, RE-NOURISH SHEPHERD'S PIE | Recipe | Nutritionist Rhiannon Lambert.



Now this pie is a real crowd pleaser with interchangeable ingredients for everyone’s food choices. Don’t forget you can freeze it in batches and simply defrost it overnight when you’re ready to eat the rest.


For the topping
600g sweet potatoes, peeled and chopped into 2cm chunks
1 tbsp butter (or use coconut oil)
1 garlic clove, thinly sliced 1 tsp dried rosemary grated zest of 1 lemon 1 tbsp olive oil salt and black pepper
For the base
1 tbsp olive oil 1 onion, finely chopped
1 carrot, thinly sliced
2 garlic cloves, very finely
few sprigs of thyme, leaves picked
500g beef or quorn mince
175g mushrooms, roughly chopped
6 small sun-dried tomatoes

Put the sweet potatoes into a large pan of cold water and place over a high heat. Bring to the boil, then simmer for 10–15 minutes, or until fork tender.

Drain the potatoes, making sure they are as dry as possible, before returning them to the same pan. Add the butter or coconut oil and season with a pinch of salt and pepper. Mash until smooth, then set aside.

Meanwhile start preparing the base. Add the olive oil to a large pan and sauté the onion and carrot over a medium heat for 3–4 minutes, then add the garlic and thyme. Now add the mince and cook for 5–10 minutes, or until browned all over.

Add the mushrooms, sun-dried tomatoes and oil from the jar. Cook for a further 2–3 minutes, then add the stock, lentils, balsamic vinegar and red wine, if using. Bring to the boil, then reduce to a simmer and cook for another 15–20 minutes until the sauce is thickened and reduced. Meanwhile, preheat the oven to 180°C fan/200°C/400°F/gas mark 6.

Stir in the parsley, season to taste and transfer the mixture to a baking dish, about 25 x 30cm. Spread the mash over the top, scuffing it up with the back of a spoon or a fork. Sprinkle over the garlic slices, rosemary, lemon zest and olive oil.

Transfer to the oven for 10 minutes, or until piping hot, and finish off under the grill for a crispy golden top. I like to serve this with some grated cheese on top to finish.

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Make up: SJ; Bare Minerals
Hair: Clare Hansford Headmasters

*This advice does not replace the support offered by health professionals. Please seek advice from a registered nutritionist or dietitian for more information.

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RE-NOURISH SHEPHERD'S PIE | Recipe | Nutritionist Rhiannon Lambert

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