Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Potato Starch, Wheat Bran, Sugar, Salt, Paprika (9%), Flavouring (contains Barley, Wheat), Garlic Powder (5%), Bay Leaves (2%), Black Pepper.
Total content of herbs and spices = 17.4%
No hydrogenated fat, artificial colours, added preservatives or MSG
Each pack serves 4.
1 sachet Schwartz Shepherd’s Pie Recipe Mix
450g (1lb) lean lamb mince
1 onion, diced
2 carrots, peeled and diced
200ml (7fl oz) cold water
100g (4oz) peas
675g (1½lb) mashed potato
1. Pre-heat oven to 200°C, 400°F, Gas Mark 6.
2. Brown mince, onions and carrots for 4-5 minutes. Drain excess liquid. Mix sachet contents with water and add to pan with peas. Bring to the boil, stirring and simmer uncovered for 5 minutes.
3. Transfer to an ovenproof dish and cover with potato. Cook for 20-25 minutes.
4. Serve with steamed green vegetables.
Also great with lean beef mince. Why not try adding chopped spring onion and grated cheese to the mashed potato before topping the mince mixture and cooking.
Microwave directions for 800W: Place minced meat, onions, carrots and peas in a microwaveable dish. Cover and cook on full power for 12 minutes, stirring once. Drain excess liquid. Stir in sachet mix and water. Cook uncovered on full power for 10 minutes, stirring once. Transfer to a heatproof dish and cover with potato. Place under a pre-heated grill until golden.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
Defrost thoroughly overnight in a refrigerator. Place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 7½ minutes, stirring half-way through, or until piping hot throughout.