Old-fashioned shepherd’s pie variations: For a special occasion, you can replace the lamb with lean ground venison. Omit the leeks and stir 250 g fresh or frozen peas into the meat mixture after it has simmered for 15 minutes. In the topping, you can replace the parsnips with celeriac.
Per serving: 501 calories, 34 g protein, 23 g total fat, 8 g saturated fat, 74 mg cholesterol, 40 g total carbohydrate, 16 g sugars, 11 g fibre, 593 mg sodium
This well-balanced dish of lean meat, vegetables and pulses provides plenty of soluble fibre, mainly from the lentils but also from the parsnips, carrots and leeks. Soluble fibre controls levels of cholesterol and sugar in the blood. Carrots provide vitamin A in the form of beta carotene. Cooking carrots makes it easier for the body to absorb and use the beta carotene.