One-pot Shepherd’s pie pasta bake recipe

One-pot Shepherd’s pie pasta bake

Rethink a family favourite with this one-pot shepherd pie pasta recipe that uses up leftover lamb from your Easter lunch. Leftover meat joins vegetables and rigatoni pasta in a simple-to-make oven bake, all topped with a golden and bubbling cheese crust.

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4 people

Preparation

  1. Heat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a wide, hob-safe ovenproof frying pan or casserole dish. Add the onion, carrot and celery and fry for 10-15 mins until soft. Stir in the garlic and fry for 1 min more.

  2. Add the tomato purée, most of the thyme leaves and the Worcestershire sauce to the veg, stir, then pour in the stock and bring to a simmer, uncovered. Tip the pasta into the sauce and simmer over a medium heat, stirring frequently, for 8-10 mins until most of the liquid has been absorbed and the pasta is just starting to turn tender. Stir in the lamb and scatter over the cheese.

  3. Transfer to the oven and cook for 10-15 mins until the pasta is fully cooked and the cheese is golden and bubbling. Scatter with more thyme leaves to serve.

Ingredients

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Ingredients

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Preparation

  1. Heat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a wide, hob-safe ovenproof frying pan or casserole dish. Add the onion, carrot and celery and fry for 10-15 mins until soft. Stir in the garlic and fry for 1 min more.

  2. Add the tomato purée, most of the thyme leaves and the Worcestershire sauce to the veg, stir, then pour in the stock and bring to a simmer, uncovered. Tip the pasta into the sauce and simmer over a medium heat, stirring frequently, for 8-10 mins until most of the liquid has been absorbed and the pasta is just starting to turn tender. Stir in the lamb and scatter over the cheese.

  3. Transfer to the oven and cook for 10-15 mins until the pasta is fully cooked and the cheese is golden and bubbling. Scatter with more thyme leaves to serve.