Mum's Ultimate Shepherd's Pie Recipe
Every time we visit my mum, my kids beg her to make her shepherd’s pie. I always have a laugh as it contains quite a few vegetables they dislike, yet they devour it every single time. This pie is a far cry from the basic meat and potato pie that most of us remember. The spices and long list of vegetables make it a truly healthy and hearty meal.
- 1 tbsp olive oil
- 1 large onion, diced
- 2 sticks celery, diced
- 3 cloves garlic, crushed
- 1 tsp cumin, ground
- 1 tsp coriander, ground
- 1 tsp turmeric, ground
- Chilli flakes, to taste
- 500g beef mince
- ½ cup tomato paste
- 2 carrots, diced
- 1 cup diced pumpkin (1cm dice)
- 1 tomato, diced
- 1 zucchini, diced
- 1 small finger eggplant, 1cm diced
1 cup chopped cauliflower
- ½ cup chicken stock or bone broth
2 tsp sea salt
Ground black pepper
1 tbsp Worcestershire sauce
1 tsp marmalade
1 clove garlic
4 large potatoes, peeled & diced
- 1 large sweet potato, peeled & diced
½ cup milk of choice
- Sea salt & pepper, to taste
- 1 cup grated Parmesan (optional)
- In large pan, add olive oil, onion, celery, garlic and spices and sauté over low heat to soften (but not brown).
- Add beef mince and cook until browned.
- Add in rest of ingredients, mix well and bring to simmer. Cover and cook, stirring occasionally, for 30–40 mins until vegetables have softened and sauce reduced.
- While that’s cooking, place garlic, potatoes and sweet potatoes in large pot, cover with water and bring to boil. Cook until potatoes are soft.
- Strain and return to the pot with milk, salt and pepper and mash until fluffy.
- Preheat oven to 200°C.
- Once cooked, place sauce in baking dish and top with mashed potato. Spread mash out with back of fork. Top with the Parmesan if using.
- Bake for 20 mins or until top is golden and crunchy.
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