One-pot shepherd’s pie pasta bake

Serves 4 kcals 689, fibre 6.9g

• 1 tbsp vegetable oil

• 1 onion, finely diced

• 2 carrots, peeled and finely diced

• 1 celery stick, finely diced

• 1 garlic clove, crushed

• 1 tbsp tomato purée

• 10g fresh thyme, leaved picked

• ½ tsp Worcestershire sauce

• 1 chicken or vegetable stock cube, made up to 600ml

• 300g rigatoni pasta

• 300g leftover cooked lamb, diced or shredded

• 100g Cheddar, grated

• 100g mozzarella, sliced

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.

https://realfood.tesco.com/recipes/one-pot-shepherds-pie-pasta-bake.html