SHEPHERD’S PIE
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 ❤
SHEPHERD'S PIE
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.
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
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.
Pre-heat oven to 190°C (375°F) fan bake.
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.
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.
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.
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.
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8 Comments
Always have this recipe in my dinner rotation. I use a chuck wagon corn mix and also add worchester sauce as well as marmite 😁
This has also converted me to kumara and potato mash with other dishes!
Great meal.
Sounds great Liana! Thanks so much for your kind feedback ☺️
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.
Awesome! So glad to hear this one went down well in your household 🙂
We really enjoyed this meal also. Everyone a winner so far. Thanks.
So pleased to hear that 🙂 thanks Glenice!
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 ?
Thanks for your feedback Jasmine! So pleased that this recipe was a winner for you 🙂