Jo's Shepherd's Pie

<

Serves 4-6

Time 1 hour

Ingredients

For the Mash

800g potatoes, scrubbed and cut into chunks, skins on

¼ cup milk, or unsweetened almond milk for dairy-free

2 tbsp extra virgin olive oil

Salt and freshly ground black pepper, to taste

For the Filling

500g lean lamb mince or beef mince

1 onion, finely chopped

2 garlic cloves, minced

2 carrots, finely diced

1 zucchini, finely grated

1 cup frozen peas

½ cup frozen corn kernels (optional)

1 small broccoli head, finely chopped, or use grated cauliflower for variety

2 tbsp tomato paste

1 tbsp Worcestershire sauce (optional for extra flavour)

1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

½ cup beef or vegetable broth

1 tbsp cornflour, mixed with 2 tbsp water (to thicken)

Salt and pepper, to taste

Method

For the mash, place the scrubbed and chopped potatoes (skins on) in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until tender. Drain the potatoes and return them to the pot. Add the milk, extra virgin olive oil, salt, and pepper. Mash until smooth but slightly rustic with the skin texture still visible. Set aside.

While the potatoes are cooking, cook the filling. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the lamb mince and cook for 5-7 minutes, breaking it up with a spoon, until browned and cooked through. 

Remove the mince from the pan and set aside. In the same pan, add the chopped onion and garlic, and sauté for 2–3 minutes until softened. Add the diced carrots, grated zucchini, and finely chopped broccoli (or cauliflower). Sauté for another 5-6 minutes until the vegetables are softened.

Stir in the tomato paste, Worcestershire sauce (if using), dried thyme, and return the browned mince to the pan. Pour in the broth, stir, and bring the mixture to a simmer. Add the frozen peas and corn kernels, and cook for another 5 minutes, allowing the flavours to combine. Stir in the cornflour slurry (cornflour mixed with water) to thicken the mixture slightly. Season with salt and pepper to taste.

Preheat the oven to 200°C. 

Spoon the mince and veggie mixture into a large baking dish (or individual ramekins if you like). Spread the mashed potatoes over the top of the filling, smoothing it out with a fork. You can also rough up the top to get some crispy bits as it bakes.

Place the baking dish in the oven and bake for 20-25 minutes, until the potato topping is golden brown and slightly crispy around the edges. For extra crispiness, you can switch to the grill (broiler) for the last 5 minutes.

Let the shepherd’s pie rest for a few minutes before serving. Garnish with a little fresh parsley, if desired, and serve with a side salad or extra veggies.

Tips:

For more hidden veggies, you can also add finely chopped spinach, mushrooms, or grated sweet potato to the filling for even more sneaky veggies.

This dish can be assembled in advance and stored in the fridge for up to 24 hours before baking.

Dairy-free option: Use almond milk and skip the cheese to make this pie dairy-free.