Shepherd's Pie

This good ol' British classic is an absolute winner in my house so I wanted to share it with you. It's a hearty meal in one with extra nutrients that a traditional recipe doesn't offer from the sweet potato, aubergine and carrots. The smokiness from the paprika and zing from the mint elevate this from a mid week meal (which it totally can be) to a dinner party dish, should you so wish. 

Shepherd's Pie

Serves 4 adults, or 2 adults and 4 children (store any leftovers in the freezer for when you don't want to cook!)

Shepherd's PIe

Shepherd's PIe

Ingredients - use organic where possible

  • 1 large onion, diced
  • 2 garlic cloves, crushed 
  • 2 medium carrots, diced
  • 1 stick of celery, diced
  • 1/2 aubergine, diced
  • 500g lamb mince 
  • 2 tbsp tomato puree
  • 1 tsp sweet smoked paprika 
  • 1/2 tsp ground cumin
  • 500ml beef stock
  • Large handful mint, chopped 
  • 450g sweet potato, peeled and chopped into even sized large chunks 
  • 450g potato (any kind), peeled and chopped into the same sized chunks as the sweet potato 
  • 25g butter (use sunflower spread to keep this dairy free)
  • 3 tbsp milk of choice 

Preparation

  1. Heat the oil in an oven proof saucepan and saute the onion for a few minutes until translucent
  2. Add the garlic, carrot, celery and aubergine and cook for 5 minutes until the vegetables start to soften
  3. Add the lamb and cook until brown, tipping off any excess fat (if there is any)
  4. Pull the meat and veg to one side so there's space in the pan and fry the tomato puree for 1 minute (this removes its tang)
  5. Stir in the spices and stock, bring it to boil then cover and leave to simmer on a low heat for 20 minutes, stirring occasionally
  6. Take the lid off and cook for another 20 minutes allowing the sauce to reduce
  7. In the meantime pop your potatoes into a large pan of boiling water and cook for 20 minutes or so until you can pierce through with a knife
  8. When done, drain, and leave for 10 minutes to allow the steam to release before mashing with your choice of butter and milk
  9. When the lamb sauce has reduced add the mashed potato on top and bake it in the oven at 160 degrees C fan oven for 25-30 minutes until the potatoes are brown and the sauce is bubbling up around the sides
  10. This can also be frozen and baked at 140 degrees C fan oven, for 1-1 hr 20 mins until piping hot in the centre
  11. Eat as it is or serve with your choice of steamed veg.

Enjoy! x

Recipe adapted from BBC Good Food