A shepherd’s pie is the perfect weekday meal for a chilly mid season evening. There’s something so nostalgic and comforting about this humble dish, plus it’s perfect for packing in extra veggies!
Forego the traditional white potato topping and opt for a combination of sweet potato and cauliflower instead. The pairing of rich lamb and sweet potato is heavenly! And the cauliflower contributes a lovely nuttiness along with its high nutrient density.
I like to make my sweet potato cauliflower topping more of a puree than a mash. But that’s totally down to preference. If fluffy potatoes is your thing, just drain your sweet potato and cauliflower completely before going at it with a masher.
Cuddle up with a bowl of this shepherd’s pie any day of the week, and you’re guaranteed endless sighs of contentment.
SEVES 4 – 6
How to make shepherd’s pie
1 onion diced
Punnet mushrooms chopped
1 carrot grated
4 garlic cloves chopped
500g lamb mince. You could substitute beef mince, but of course the dish then becomes a cottage pie!
1 Tbs tomato paste
2 bay leaves
Large rosemary sprig
1/4 cup red/white wine – whatever you have open really! Go red if you’re using beef mince though.
Can chopped tomatoes
1 cup beef or lamb stock
1 tsp sugar
Medium sweet potato roughly chopped
Medium cauliflower roughly chopped
1 cup milk
1 cup frozen peas
1/2 cup grated cheese
1. Saute onion, mushrooms, and carrot on a med-high heat in a large oven proof pan until tender.
2. Add garlic and fry until fragrant.
3. Turn heat up, and fry mince until dark and caramelised.
4. Add tomato paste, bay leaves, and rosemary, and saute for a minute or two, before pouring in wine and cooking off alcohol.
5. Add tomatoes and stock, bring up to a boil, and add sugar.
6. Turn down to a gentle simmer and cover to cook.
7. In the meantime, place sweet potato and cauliflower in a pot, add milk, a pinch of salt, and water to cover. Boil veggies until very tender.
8. Drain potatoes and cauliflower leaving behind a little liquid, then blend or mash. Taste, season, and set aside until needed.
9. Preheat oven to 200 degrees Celsius on grill.
10. Uncover lamb mince, add peas, turn up heat and allow mince mixture to reduce to desired consistency.
11. Top mince with mashed sweet potato and cauliflower, sprinkle over cheese, and place in oven for approximately 15 minutes until cheese is golden and dish is bubbling.