Lamb shepherd’s pie with hummus twist
Lamb shepherd’s pie with hummus twist
This lamb shepherd’s pie makes a lovely twist on the traditional recipe by replacing the potato on top with hummus! The combination of lamb, spices, spinach and hummus make this a delicious, nutritious, simple family meal.
Ingredients
- 2 tablespoons olive oil
- 2 medium red onions, chopped
- 5 cloves of garlic, crushed
- 2 large bay leaves
- black pepper to taste
- ¼ teaspoon chilli powder (adjust quantity to taste)
- 1 teaspoon chilli flakes (adjust quantity to taste)
- 3 heaped teaspoons turmeric
- 750g lamb mince
- 1 stalk celery, chopped into small pieces
- 1 carrot, chopped into small pieces
- 1 medium red pepper, chopped into small pieces
- 1 tin crushed tomatoes
- 1 teaspoon tomato paste (no added salt)
- 400g hummus (homemade Hummus dip or shop bought hummus)
- 200g baby spinach, washed
- 1 teaspoon cumin seeds
Note before you begin: you need a casserole dish that can be used on the stove top and go into the oven, alternatively, use a frying pan on the stove top and a casserole dish for the oven.
Method
- Pre heat oven to 180°C.
- Using a stove-to-oven casserole dish or a large frying pan, heat olive oil on a medium heat, add onion and cook for 3-4 minutes until onions are translucent (if using a frying pan, place the casserole dish in oven to warm it for later).
- Add the lamb mince to the onion, stirring to loosen the lamb and cook until it is browned.
- Stir in the bay leaves, garlic, black pepper, chilli and turmeric and simmer for 2 minutes.
- Add celery, carrots and red peppers and stir gently for 30 seconds.
- Stir in tomatoes and tomato paste and simmer on a low heat for 8-10 minutes (stirring occasionally) until the carrot is tender but not too soft.
- Remove from the stove top. If you’re using a fry pan, transfer the lamb mixture to the warmed casserole dish.
- Place baby spinach over the top of the lamb mixture (it will be quite high but will wilt down as it cooks).
- Smooth hummus over the top of the spinach to cover it and sprinkle with cumin seeds.
- Place in oven for 10-15 mins (do not overcook otherwise spinach will be soggy).
- Remove from oven and place under grill on a medium to high heat until the hummus is golden.
To Serve
Serve with a lovely fresh green salad or a mix of watercress and rocket.
Inspiration
- Use roast fennel and roast garlic puree instead of hummus
- Use lamb stock instead of tomatoes and tomato paste
- Use other spices in the lamb mixture – cumin powder, ground fennel seeds, sweet or smoked paprika
- Use fresh finely chopped herbs (could be dried) – mint, rosemary, oregano and thyme
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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