A Classic, Rebalanced
Shepherd’s Pie is the kind of meal that warms you right through. This version keeps the same savoury, satisfying base but swaps the usual mash topping with a layer of buttery spelt for a grainy, high-fibre update.
Why You’ll Love This
It’s hearty, budget-friendly, and great for batch cooking. The spelt adds a nutty flavour and chewy bite, balancing the rich lamb and veg base. It’s ideal for cold evenings and makes excellent leftovers.
Spelt Shepherd’s Pie
Description
A comforting shepherd’s pie with a tender lamb and vegetable filling, topped with a layer of cooked spelt for extra fibre and texture.
Ingredients
For the filling:
For the topping:
Instructions
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Cook the Spelt: Place rinsed spelt and water in a saucepan. Bring to a boil, then simmer for 25–30 minutes until tender. Drain, stir in butter and salt. Set aside.
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Make the Filling: Heat oil in a large frying pan. Add onion, carrots and garlic. Cook for 6–8 minutes until softened.
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Add the Lamb: Add lamb mince and brown for 6–7 minutes. Break up any lumps.
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Add Flavour: Stir in tomato purée, Worcestershire sauce, rosemary, salt and pepper.
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Simmer: Pour in stock. Simmer uncovered for 10–15 minutes until reduced and rich.
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Assemble: Spoon the filling into an ovenproof dish. Spread the cooked spelt over the top in an even layer.
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Bake: Bake at 200°C (180°C fan) for 20 minutes. Let rest for 5 minutes before serving.
Nutrition Facts
- Amount Per Serving
- Calories 495kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 10g50%
- Cholesterol 65mg22%
- Sodium 520mg22%
- Potassium 710mg21%
- Total Carbohydrate 32g11%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This pie can be made ahead and refrigerated before baking. Keeps well in the fridge for 3 days and freezes up to 1 month.
