Simon Toohey's Swedish meatball shepherd's pie

Ingredients

Meatballs
500g HUVUDROLL Meatballs or HUVUDROLL Plant balls

Gravy
2 tbsp butter
2 tbsp plain flour
500 ml leftover vegetable stock (see tips)
250 ml thickened cream
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 tbsp tomato paste
1 tsp soy sauce
Salt and pepper

Leftover roast smashed veg topping
1.5 kg leftover Sunday roast vegetables (add cooked potatoes to fill out if need be)
80g butter
150 ml warm milk
Salt and white pepper

To finish
50 g grated parmesan
Chopped parsley
VAGGSÅNG lingonberry spread to serve (optional)

Step by step

1. Remove the roast veg from your IKEA 365+ container and place in a pot with 150 ml milk (top up with boiled potatoes if you need more veggies). Mash together with the butter and milk until semi-smooth.

2. Prepare the HUVUDROLL Meatballs or Plant balls by frying them gently in a pan to make golden in colour but not cooked right through. Remove from pan and set aside.

3. To make the gravy, melt the butter in the same pan and stir through the flour. Cook for 1 minute before gradually whisking in the homemade leftover vegetable stock until smooth.

4. Add the cream, Dijon mustard, Worcestershire sauce, tomato paste and soy sauce. Simmer for 5 minutes until slightly thickened. Season to taste.

5. Add the cooked meatballs or plant balls to the gravy and gently stir to coat.

6. Transfer the mixture to a baking dish and top with the mashed potato. Use the back of a spoon or a fork to create little peaks and sprinkle with parmesan.

7. Bake uncovered at 200°C for 25 minutes, or until golden on top and bubblingaround the edges. 

8. Finish with chopped parsley and serve with lingonberry jam on the side for the full Swedish experience.

Tips! 

• Every time you don’t use onions skins or garlic or carrots or tomatoes,herb stems, etc. place them in the freezer in an IKEA 365+ container. Then when it is full place the skins into a pot with 2 litres of water and bring to a simmer. Cook for 30 minutes, then turn off the heat and let it steep until cold.
• If there are leftovers, I prefer to place serving portions into IKEA 365+ containers as this means they’re ready to be taken to work without any extra handling. This also works for kids and family members, straight from fridge to backpack for lunch.
• Keeping produce like parsley, cheeses and meatballs in IKEA 365 containers will help them last longer in the fridge.
• If you, like so many people, have a struggling vegetable crisper in the fridge, using the IKEA 365 containers is the perfect solution to keeping fresh vegetables fresher for longer!