Shepherd’s pie

This Shepherd’s Pie receipe is a one of those win win recipes. It is perfect if you need to get a good dose of red meat into your system, whilst also looking for a way to hide lots of hidden vegetables. It can also be made in the slow cooker or on the stove if you are short of time. I opt to grate the vegetables so they are well hidden and the kids can’t easily pick them out, but this recipe works just as well if the vegetables are chopped finely. Or so my family tells me. Also our family has even been known to devour this recipe in one hit so if you also like left overs this one may not deliver.

Ingredients

• 1kg beef mince
• 1 carrot finely chopped or grated
• 4 medium sized celery sticks (finally chopped)
• 4-6 medium sized mushrooms (grated)
• 1 small capsicum (finally chopped)
• 1/4 tsp thyme
• 2 tbs tomato paste
• 1 tbs Worcestershire sauce
• 1 tbs soy sauce
• 1 1/2 cups Beef Style Liquid Stock (I also use chicken stock when i don’t have any beef stock in the house)
• 1 pinch salt and pepper *to taste
• 2 tbs plain flour
• 1/4 cup water

OPTIONAL

• 1 onion finely chopped large (we don’t cook with onion in our house, but i know a lot of people love it)

TOPPING

Traditional shepherd’s pie is made with a traditional potato base but as we try and balance the nutrients our kids receive we use a combo of white and sweet potato so they get the goodness afforded to each.

• 400g potatoes
• 400g sweet potato
• 60g butter
• grated cheese
• 1/4 cup milk
• 1 pinch salt and pepper *to taste

Method – Slow Cooker

1. Place mince, vegetables, paste, herbs, sauce and beef stock in the slow cooker, Cover and cook on low for 5-6 hours. 
2. Pour off excess fat
3. Stir in blended flour and water until mixture thickens.
4. Place mixture into overproof dish.
5. Topping: Boil potatoes until tender. Drain and mash potato.
6. Add butter and milk and beat until smooth and creamy. Season with salt and pepper.
7. Spread potato evenly over meat, sprinkle with cheese and bake at 180C for 45 minutes or until golden brown.

Method – Stove

1. Place mince in pan, cook over high heat, stirring until meat is well browned.
2. Pour off excess fat and add vegetables cook for a further 5 mins.
3. Add thyme, tomato paste, Worcestershire sauce, soy sauce, stock and salt and pepper. Mix well.
4. Bring mixture to boil, reduce heat and simmer, covered for 25 minutes.
5. Stir in blended flour and water until mixture boils and thickens.
6. Reduce heat and simmer gently for 5 minutes.
7. Place mixture into overproof dish.
8. Topping: Boil potatoes until tender. Drain and mash potato.
9. Add butter and milk and beat until smooth and creamy. Season with salt and pepper.
10. Spread potato evenly over meat, sprinkle with cheese and bake at 180C for 45 minutes or until golden brown.