It’s the same each and every autumn: The weather turns cool and crisp, the days get shorter and darker, and inevitably, even your iron-clad resolve to eat clean begins to wane. Cravings for veggies and chicken are replaced by a desire for richer, more rib-sticking meals—thick cream-based soups, warm bread, mashed potatoes…This delicious shepherd’s pie recipe aims to satisfy those dangerous cravings while delivering enough protein to further your training goals; and the classic mashed potato crust can be dropped altogether if you’re watching carbs. Comfort food has never been so good.

 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1 tbsp olive oil</li>
                                            <li>1 onion, diced</li>
                                            <li>1 clove garlic, crushed</li>
                                            <li>1 large carrot, diced</li>
                                            <li>1 lb lamb, minced</li>
                                            <li>1 cube beef stock</li>
                                            <li>1 lb tomatoes, chopped</li>
                                            <li>3 tbsp tomato puree</li>
                                            <li>1 tbsp corn flour</li>
                                            <li>2 lbs potatoes</li>
                                            <li>1 stick butter</li>
                                            <li>1 pinch salt and freshly ground black pepper</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Heat the olive oil in a pan over medium heat. Add the onion, garlic, and carrot and cook until soft. Add the lamb and beef cube and cook until the meat is brown and has a crumbly texture. Stir in the tomatoes, tomato puree, and corn flour. Simmer, stirring occasionally, for about 15 minutes, or until thickened. </li>
                                    <li>Peel and chop potatoes; toss in a large pot and cover with water. Bring to a boil over medium heat, and cook until soft. Drain and add them back to the pot. Mash with a potato masher, stir in the butter, and season to taste with salt and pepper. </li>
                                    <li>Turn broiler on low.</li>
                                    <li>Put the filling into a deep baking dish, top with the mashed potatoes, and put under the warm broiler until the top is brown and crisp.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

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