SHEPHERD’S PIE
PRINT RECIPE PDF

Shepherd’s pie is the perfect winter comfort food to fill hungry tummies. This version uses kumara in the mash which goes so well with the lamb.

Shepherd’s pie is the perfect winter comfort food to fill hungry tummies. 
This version uses kumara in the mash which goes so well with the lamb.

Did you know that Shepherd’s pie uses lamb mince while cottage pie uses beef mince? I only learnt that recently, although it seems so obvious now!

This recipe is one of my mum’s – so all credit goes to her! She is such a big help on all things cooking-related (and many other things too!); don’t know how I would manage without her ❤

 

PRINT RECIPE PDF

 

Shepherd’s pie is the perfect winter comfort food to fill hungry tummies. 
This version uses kumara in the mash which goes so well with the lamb.

SHEPHERD'S PIE

Keyword: LAMB, MAIN MEALS
Difficulty: Easy
Ready In: 45 minutes
Serves: 4

Shepherd’s pie is the perfect winter comfort food to fill hungry tummies. This version uses kumara in the mash which goes so well with the lamb.

QUICK PRINT

Ingredients

MASH

  • 250 g kumara (sweet potato) (8.8oz)
  • 750 g potatoes (i.e. agria) (1.7lb)
  • 5 Tbsp milk (75ml)
  • 30 g butter (1oz)
  • 1/2 cup (heaped) grated parmesan cheese (50g)

PIE FILLING

  • 1 brown onion
  • 2 cloves garlic
  • 2 tsp olive oil
  • 500 g lamb mince (1.1lb)
  • 1 cup canned sweetcorn kernels (300g)
  • 2 beef stock cubes dissolved in 1 cup boiling water (250ml)
  • 3 Tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano

VEGGIES

  • 300 g green beans (10.6oz)
  • 2 large carrots

Instructions

  1. PREPARE MASH

    Peel potatoes and kumara; chop into roughly 3cm cubes. Place in a large saucepan and cover with water. Bring to the boil, then turn down to a simmer (with the lid on) and cook for 18 minutes.

  2. Pre-heat oven to 190°C (375°F) fan bake.

  3. PREPARE PIE FILLING

    Dice onion and crush garlic. Heat olive oil in a large frying pan and cook onion for 3-4 minutes, until soft. Add garlic and sauté for a minute. Add a tablespoon or two of water if pan is too dry. Add mince, cook until browned, then stir in corn, beef stock, tomato paste and herbs. Simmer for 10 minutes. Season with salt and pepper.

  4. ASSEMBLE PIE

    When potatoes are cooked, drain well then return to heat and add milk. When milk is bubbling, turn off heat and add butter and half of the grated parmesan. Mash until smooth. Season to taste with salt and pepper.

  5. Place mince mixture into a baking dish (I used a round dish, 25cm diameter) and top with mash. Spread out evenly with a fork then sprinkle over remaining parmesan. Bake for 10 minutes until browned on top.

  6. PREPARE VEGGIES & SERVE

    While pie is cooking, trim the ends off the beans and slice the carrots into rounds. Microwave beans for 2 minutes and carrots for 3-4 minutes. Serve spoonfuls of pie with beans and carrots.

Recipe Notes

WINE MATCH: Cabernet Sauvignon is a good match for this hearty dish.
GLUTEN-FREE OPTION: Make sure you use gluten-free beef stock cubes, and that’s it. Too easy! Top tip: if cooking for gluten-free guests and you don’t normally eat gluten-free, make sure your butter isn’t contaminated with crumbs from your toast!
INGREDIENT SWAP: You could change the corn to a mixture of corn, peas and carrots. You can also serve with whichever veggies you have on hand - try broccolini for a more gourmet option.
STORING AND REHEATING: Package individual portions of pie and veggies together and reheat in the microwave.

 

ALSO ON THE MENU

 

WANT TO SHARE?

6 Comments

  1. Maddalena Revis says:

    Best shepherds pie I’ve ever tasted! The kumara is a great addition to the mash and compliments the lamb beautifully. A lovely winter meal with a great combination of flavours! Thank you (and your mum) for sharing. I am looking forward to making this one again soon.

  2. Glenice MacKenzie says:

    We really enjoyed this meal also. Everyone a winner so far. Thanks.

  3. Jasmine says:

    This recipe was really delicious. Definitely my favourite out of the three we’ve tried from the site so far. We had it with crunchy green beans and butter fried green cabbage. So excited to have the leftovers for lunch! Thank you for sharing ?

Leave a Reply

Your email address will not be published. Required fields are marked *