Minted Minced Lamb with Cream Cheese Mash

This is a delicious alternative to Shepperd's Pie and the addition of mint really lifts the flavour. My kids loved it.

Preparation: 15 mins
Cooking time: 35 mins

Tip: Actually I'm stealing a tip from Anthony Worral Thompson. Shop bought mince is made from a cheap cut of meat so it needs longer to tenderise so after you've cooked on the hob, put the pan in the oven on a low to medium heat for, say 30 mins, ensuring it doesn't dry out. The mince tastes so much better for it.

Remember: I used butter in my mash but I don’t see why you couldn’t substitute for another low fat cooking spread. Make sure you warm the milk for the mash first.

Ingredients:

250g Lean Lamb Mince (I used Supermarket brand, but if you can afford it, go to the Butcher and get the proper stuff).
1lb of Potatoes
2 Carrots, washed and peeled.
3oz of Butternut Squash, peeled (or the same amount as the carrot once cubed)
3 Baby leeks, washed.
3 Tbsp Soft Cream Cheese
2 Tbsp Worcester Sauce
1 Tbsp of Soy Sauce
2 Tbsp Gravy Granules
1 Tbsp Concentrated Tomato Puree (or double up on regular)
3 tsp of Garden Mint Sauce (I used Tesco’s)
Milk & Butter for the Mash
Salt & Pepper

Method:

Pre-heat oven to 120/gas 4. (low)

Dice the carrot & squash & finely chop the leeks. Peel potatoes and put onto boil.
Heat oil in an ovenproof frying pan, throw in the mince to brown on a medium heat along with the carrot, squash and leeks.

Once mince is browned off, mix in the water and when it’s hot enough, add gravy granules, puree, soy and Worcester. Reduce the heat and continue to cook for another 10 mins. Add more water if necessary.

Put pan of mince in the oven for around 30 mins to tenderise, keep adding water and don’t let it dry out.

Strain potatoes and mash. Add warm milk, butter, cream cheese and salt and pepper to taste.

And Finally..

Take the mince from the oven and serve with the delicious mash and some tender purple sprouting broccoli.

Enjoy !

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