Shepherd's pie with lamb and lentils

6B. Shepherd's Pie with lamb & lentils Finished dish

Prep time: 1 hour
Cook: 20 mins
Serves: 4

Substituting half of the lamb with lentils not only cuts the cost, but reduces the potassium and phosphate too.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
35.4g	Carbohydrate
378.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
35.4g	Carbohydrate	378.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

A hearty and warming family favourite that everyone will enjoy.

Download recipe card

Ingredients

1 tablespoon vegetable oil

1 large onion

2 garlic cloves, crushed

1 bay leaf

2 teaspoons fresh thyme, chopped

1 celery stick

250g lean lamb mince

2 tablespoons tomato puree

100g red lentils

beef stock cube, low salt

350ml boiling water

2 teaspoons wholegrain mustard

1 tablespoon Worcestershire sauce

1 small swede (approx. 450g)

375g carrots

150g frozen peas

25g parmesan

Method

Shepherd's pie

Preheat the oven to 190C/gas mark 5. Set a large non-stick pan on a medium heat and add the oil. Peel and chop the onion and chop the celery. Then add the onion, celery, garlic, bay leaf and thyme and cook for 6–8 minutes until soft.

Put the mince into the pan and cook for 5 minutes, or until browned. Make up the stock using 350ml boiling water. Add the lentils, stock, tomato puree, mustard and Worcestershire sauce to the pan with the mince. Bring to the boil, then reduce the heat and simmer for 25 minutes.

While the filling is cooking, peel and dice the swede and slice the carrots, adding them to a large saucepan of water. Bring to the boil and then reduce the heat and simmer for 20 minutes or until soft.

Drain the swede and carrots, then return to the pan and turn off the heat. Mash them and then season with black pepper, this is your topping. Set aside.

Stir the peas into the filling, then spoon the mixture into a baking dish. Cover evenly with the swede and carrot topping, then grate the parmesan over the top.

Bake in the oven for 20 minutes, or until the topping is golden. Remove from the oven and leave to cool for 5 minutes before serving.

Food Facts

Carbohydrate

The carbohydrate in this dish comes mainly from the vegetables and lentils. The carbohydrate value has been provided for those who have been trained in insulin adjustment.

Phosphate / potassium

The lamb, lentils and cheese are sources of phosphate, although in these amounts they are a lower phosphate version of a traditional shepherd’s pie. If you have been prescribed a phosphate binder, ensure you take them with this dish. Using swede and carrots rather than potato will reduce the amount of potassium compared to a traditional shepherd’s pie.

Protein

This recipe is high in protein which is great for people on dialysis. If you have been advised to reduce your protein intake, have less of the filling and more of the topping.

Gluten free

Use a gluten free stock cube.

Vegetarian/Vegan

Use a vegetarian mince alternative or use all red lentils. Omit the Worcestershire sauce.

Healthier option

Remove the Worcestershire sauce and add more Italian herbs to lower the salt content. Use a lower fat lamb mince and omit the cheese to reduce the fat content.

Cheaper option

Try only using lentils, or use leftover lamb from your Sunday roast. Lean beef, turkey or chicken would create a very flavoursome alternative.

Storage

Allow to cool, then refrigerate and eat within two days. If freezing, place in a sealed container. When reheating, ensure that the food has been defrosted thoroughly and that it is piping hot before serving.