Quick shepherd’s pie recipe
 This cheap, quick shepherd’s pie uses ingredients straight from the freezer - no need for boiling and mashing potatoes! 650g/1lb 7oz frozen ready-made potato rostis or hash browns100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped) 500g/1lb 2oz frozen lamb mince1 tbsp medium curry powder2 tbsp plain flour1 x 400g tin chopped tomatoes2 tbsp tomato purée 150ml/5fl oz just-boiled water½ tsp dried mixed herbs1 lamb stock cube200g/7oz frozen mixed vegetableshandful chopped fresh coriander leaves, to garnish (optional)salt and freshly ground black pepper 650g/1lb 7oz frozen ready-made potato rostis or hash browns 100g/3½oz frozen chopped onion (or 1 medium onion, finely chopped) 500g/1lb 2oz frozen lamb mince 1 tbsp medium curry powder 2 tbsp plain flour 1 x 400g tin chopped tomatoes 2 tbsp tomato purée 150ml/5fl oz just-boiled water ½ tsp dried mixed herbs 1 lamb stock cube 200g/7oz frozen mixed vegetables handful chopped fresh coriander leaves, to garnish (optional) salt and freshly ground black pepper Method Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling.Heat a large, non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes, stirring regularly, until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well. Add the tinned tomatoes, tomato purée, water and herbs to the pan and stir well to combine. Crumble over the stock cube, stir again, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, stirring regularly, until the mixture has thickened. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Once the filling mixture has simmered for 10 minutes, stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish. Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling. Transfer the pie dish to a baking tray, then cook in the oven for 25-30 minutes, or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving, if desired. Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling. Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling. Heat a large, non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes, stirring regularly, until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well. Heat a large, non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes, stirring regularly, until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well. Add the tinned tomatoes, tomato purée, water and herbs to the pan and stir well to combine. Crumble over the stock cube, stir again, and season, to taste, with salt and freshly ground black pepper. Add the tinned tomatoes, tomato purée, water and herbs to the pan and stir well to combine. Crumble over the stock cube, stir again, and season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, stirring regularly, until the mixture has thickened. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, stirring regularly, until the mixture has thickened. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Once the filling mixture has simmered for 10 minutes, stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish. Once the filling mixture has simmered for 10 minutes, stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish. Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling. Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling. Transfer the pie dish to a baking tray, then cook in the oven for 25-30 minutes, or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving, if desired. Transfer the pie dish to a baking tray, then cook in the oven for 25-30 minutes, or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving, if desired. Recipe tips Tip 1: This recipe is suitable for freezing - freeze any leftovers in individual microwave-safe containers for up to 2 months. Thaw completely before reheating in the microwave. Tip 2: To make cottage pie instead of shepherd's pie, substitute the frozen lamb mince for frozen beef mince. For a more traditional flavour, leave out the curry powder.