Shepherd's pie with swede and carrot mash

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

This hearty dish is a great source of protein with plenty of tasty vegetables yet is low in salt, potassium and phosphate. A great post dialysis meal.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
24.0g	Carbohydrate
450.0Kcal	Energy
	Low fat
£1.56	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
24.0g	Carbohydrate	450.0Kcal	Energy
	Low fat	£1.56	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 the whole family will enjoy.

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Ingredients

1 tablespoon vegetable oil

1 large onion

2 garlic cloves

1 bay leaf

2 teaspoons fresh thyme

2 celery sticks

450-475g lean lamb mince

300g passata

Beef stock cube, low salt

150ml boiling water

2 teaspoons wholegrain mustard

1 tablespoon Worcestershire sauce

1 small swede (approx 450g)

375g carrots

150g frozen peas

25g unsalted butter

25g parmesan (optional)

Method

Shepherd's pie

Pre heat the oven to 190C/gas mark 5. Heat a large non-stick pan set over a medium heat and add the oil. Peel the onion and then dice, along with the celery. Add the onion, celery, crushed garlic, bay leaf and chopped thyme and cook for 6–8 minutes until soft.

Add the mince and cook, breaking it up with a wooden spoon for 5 minutes or until browned. Make up the stock using 150ml boiling water. Add the stock, passata, mustard and Worcestershire sauce. 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 and bring to the boil. Reduce the heat and simmer for 20 minutes or until soft.

Drain, then return to the pan and turn off the heat. Mash the swede and carrot with the butter, season with black pepper and 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 for 20 minutes or until the topping is golden. Remove from the oven and leave to cool for 5 min before serving.

Food Facts

Carbohydrate

The carbohydrate in this dish comes mainly from the swede, carrots and passata. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.

Phosphate / potassium

Despite the use of passata, a high potassium ingredient, overall this recipe is low in potassium. Using a swede and carrot topping, rather than potato, helps to lower the amount of potassium in this dish. Therefore, this recipe is suitable for those advised to lower potassium in their diet. This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the lamb mince, therefore if you have been prescribed a phosphate binder you should take as directed.

Protein

This recipe provides a source of protein which, makes it suitable for those receiving dialysis. If you have been advised to reduce your protein intake, use half the quantity of lamb and replace with a 400g tin of drained tinned lentils, such as green lentils or opt for the vegetarian alternative such as Quorn.

Gluten free

Use a gluten free stock cube to make it suitable for a gluten free diet.

Vegetarian / Vegan

Omit the Worcestershire sauce and use a vegetarian mince alternative or try using tinned lentils, in water and without added salt.

Healthier option

The low salt beef stock and Worcestershire sauce is the main source of salt in this dish. Whilst it adds flavour, by missing out the Worcestershire sauce you can reduce the salt content further and instead add more Italian herbs.

Cheaper option

Try the vegetarian option using lentils to reduce the cost or use the leftover lamb from your Sunday roast. A switch to lean beef, turkey or chicken would create a very flavoursome alternative as well.

Storage

With any leftover shepherd’s pie, 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.