Shepherd’s Pie
Shepherd’s Pie
This pie is both healthy and affordable, expanding the basic meat and potato pie to one that is full of readily available seasonal vegetables. The spices and long list of vegetables make it a truly healthy, hearty meal.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 large onion, diced
- 2 sticks celery, diced
- 3 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Chilli flakes, to taste
- 500g beef mince
- 110g tomato paste
- 2 carrots, diced
- 140g pumpkin, 1cm diced
- 1 vine-ripened tomato, diced
- 1 zucchini, diced
- 1 telescope eggplant, 1cm diced
- 100g cauliflower, chopped
- 125mL stock or broth
- 1 tsp sea salt, or to taste
- Ground black pepper, to taste
- 1 tbsp Worcestershire sauce
- 1 tsp honey (optional)
- 1 clove garlic
- 1 large sweet potato, peeled & diced
- 125mL milk of your choice
- 90g parmesan, finely grated (optional)
Method
- Preheat the oven to 200°C.
- In a large pan, a dd the olive oil, onion, celery, garlic and spices and sauté over a low heat to soften them (but not brown them).
- Add the beef mince and cook until browned.
- Add in the rest of the ingredients, mix well and bring to a simmer. Cover with a lid and cook, stirring occasionally for 30-40 mins, until the vegetables have softened and the sauce has reduced.
- While that’s cooking, place the garlic, potatoes and sweet potato into a large pot, cover with water and bring to boil. Cook until the potatoes are soft.
- Strain and return to the pot with the milk, salt and pepper and mash until fluffy.
- Once the sauce has cooked, place it into a baking dish and top with the mashed potato.
- Spread out with the back of a fork. Top with the parmesan if using it.
- Bake for 20 mins or until the top is golden and crunchy.
- Serve with a leafy green salad.
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