Recipes
Quick And Delicious
The Best Shepherds Pie
May 3, 2016

This recipe is one of our families favourites, especially the kids.  They love it!

While it’s not ‘fancy’, it ticks all the boxes with the yumminess and loads of nourishing nutrients it gives us all, plus there are NO complaints or disgruntled comments when I serve it up!!  The best part by far.

Some of the ingredients might be new to you or maybe not, you can keep this recipe as simple or as interesting as you like.   Make it your own.   I hope you enjoy as much as we do.   And please don’t be put off by the list of ingredients.  Most of them you’ll have lurking around in your pantry and if not… perhaps you can do without this time?   Keep it simple.

Preparation:  20 minutes

Baking:  30 minutes

Serves:  4

The Best Shepherds Pie
Ingredients:

  • 1 head cauliflower chopped into florets for mash (or use potato or a mix of both for your mash)
  • 4 tbsp olive oil (or coconut oil or ghee)
  • 2 tsp ground cumin powder
  • 1 heaped tsp turmeric powder (optional)
  • 2 medium or 1 large brown onions finely chopped
  • 4 garlic cloves, chopped finely
  • 2 celery sticks washed and chopped finely
  • 2 medium carrots washed and chopped finely (or grated)
  • 1 cup of pumpkin and/or sweet potato, grated
  • 800g lamb or beef mince (see notes for adding more nutrients to the mince)
  • 3 tbsp tomato paste
  • 1 cup tomato passata
  • 1 Tbsp thyme leaves, finely chopped
  • 1 handful of italian parsley, finely chopped
  • 1 Tbsp pure dulse flakes (optional)
  • 1/2 cup red wine
  • 1/2 cup lamb or beef stock

Directions:

  1. Preheat the oven to 180C.
  2. Steam the cauliflower and/or potato for about 10 – 15 minutes until tender.  Drain the cooked vegetables into a dish or colander and put aside.
  3. Heat the olive oil or fat you’re using in a large pan or casserole dish over a medium heat until melted. Add the onions, garlic, celery carrots and sweet potato / pumpkin and cook for about five minutes, until just softened.
  4. Add the spices i.e. cumin and turmeric (if using) to the onion mix and saute for about 1 minute.
  5. Add the mince and cook until browned. Then add the tomato paste, passata, dulse (if using) and chopped herbs i.e. thyme and parsley and cook for a minute or so.
  6. Pour in the wine and stock and season with sea salt and freshly cracked pepper.  Simmer for about 15 – 20 minutes or until the liquid has reduced.  Keep stirring occasionally.
  7. Meanwhile, place the cooked cauliflower with 2 Tbsp butter, ghee or olive oil, a pinch of sea salt and black pepper in the food processor and blend until smooth.
  8. Place the meat mix into the base of a greased ovenproof dish.  Top with the cauliflower mash and smooth the top out evenly.
  9. Bake the pie in the oven for about 30 minutes, or until golden.   Serve with a fresh, seasonal salad or freshly steamed greens.

Notes + Time Saving Ideas

  • Add the garlic, onion, carrot, celery, pumpkin, sweet potato into a thermomix or blender and pulse to ‘grate’ and sauté in the thermomix or place in pan for sautéing.
  • Ask your local butcher to make mince up for you that includes organ meat e.g. liver, kidney and/or heart.  Our local butcher is fabulous and makes up a mix of 15% liver (organ meat) to the mix.  (He also makes up sausages for us using the organ meat mince mix).
  • Add 1 Tbsp of fresh organic cream into the mash puree if dairy tolerant.

1 comment on "The Best Shepherds Pie"
Sally
August 16, 2016 at 02:30 pm
My notoriously picky children really enjoyed this tonight and hubby and I found it delicious too - thanks Kate!

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