Air fryer recipe · Mains
Shepherd Style Baked Mince
Spiced lamb mince with peas and carrot under a mashed potato crust, baked in a tin until the peaks turn golden. Deep and comforting.
- 40 minTotal time
- 180°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 430kcal
- 17.6 gprotein
- 32.2 gcarbs
- 25.6 gfat
- 4.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- lamb mince500 g
- potato5 medium, boiled and mashed
- carrot2, diced
- peas100 g
- onion1, chopped
- butter3 tbsp
- tomato2 tbsp puree
Method
Cook the mince
Brown the lamb mince with the onion, carrot and tomato puree until no pink remains, then stir in the peas and season well. Cook it down until thick and no longer wet, so the finished pie has a rich base and not a watery puddle.
Whip the topping
Mash the boiled potatoes with the butter, salt and pepper until smooth and free of lumps. Mashing while the potatoes are still warm gives a softer, creamier topping that spreads easily over the mince.
Assemble the tin
Spread the mince level in a greased air-fryer tin and cover it with the mash. Drag a fork across the surface to raise little peaks, as those raised ridges catch the heat and crisp into golden points.
Air fry
Air fry at 180°C for 22 min until the potato peaks are golden and crisp and the mince is fully cooked and bubbling at the edges. Those bubbling edges tell you the filling is piping hot right through the centre.
