Lamb shepherd’s pie with hummus twist

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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.

SERVES: 6 PREP TIME: 10 mins COOK TIME: 30 mins

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

  1. Pre heat oven to 180°C.
  2. 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).
  3. Add the lamb mince to the onion, stirring to loosen the lamb and cook until it is browned.
  4. Stir in the bay leaves, garlic, black pepper, chilli and turmeric and simmer for 2 minutes.
  5. Add celery, carrots and red peppers and stir gently for 30 seconds.
  6. 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.
  7. Remove from the stove top. If you’re using a fry pan, transfer the lamb mixture to the warmed casserole dish.
  8. Place baby spinach over the top of the lamb mixture (it will be quite high but will wilt down as it cooks).
  9. Smooth hummus over the top of the spinach to cover it and sprinkle with cumin seeds.
  10. Place in oven for 10-15 mins (do not overcook otherwise spinach will be soggy).
  11. 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  

Filed under

Gluten freeDairy free

  • Thumb small 13714 10153289670431098 3771053155095152744 n

    By Natalie Hawthorne

    Passionate cook and photographer

  • Thumb small 13714 10153289670431098 3771053155095152744 n

    Photography: Natalie Hawthorne

    Passionate cook and photographer