Shepherds Pie


Cute aren’t they!   The recipe below makes a family sized shepherds pie but our girls like their own smiley face ones and as they have been so good at taste testing some of my experiments they deserve kid food every now and then! (As you can see one of them isn’t a fan of sweet potato mash though).

Shepherds Pie is with lamb mince but you can follow the same recipe using beef and make it Cottage Pie instead. You could also use the mince mix for bolognaise. If you have a Thermomix the recipe in the Everyday Cookbook is a good one to use although I’d recommend slightly less liquid as it gets a bit runny.

You can freeze Shepherds Pie for up to 1 month.

Shepherds Pie


  • 2 Tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 2 carrots, peeled and chopped
  • 500 g lamb mince
  • 1 x 400g diced tomatoes
  • 1 Tbsp vegetable stock concentrate & 1 C water or 1C beef stock
  • 1 C frozen peas & corn
  • 1 zucchini, chopped
  • 1 Tbsp rosemary leaves, chopped
  • 1 kg sweet potato, peeled and roughly chopped to be mashed


  1. Preheat oven to 180 C.
  2. Boil up a large saucepan of water and bring to the boil, put in the sweet potato and cooke dfor about 15 minutes or until soft. Drain, mash and set aside.
  3. As the potatoes are boiling heat the olive oil in a large, deep sided frying pan over a high heat. Add the onion and carrots and cook, stirring for about 8 minutes. Add the garlic and cook for a further 2 minutes.
  4. Add the mince and cook for 5 minutes or until browned, breaking up the mince with a spoon. Add the tomatoes, stock and rosemary and simmer for 15 minutes. Add the peas & corn and zucchini and stir through for a couple of minutes.
  5. Transfer to an oven proof casserole dish and or/ 1 1/2 C ramekins.
  6. Put the sweet potato mash on top and smooth over.
  7. (Optional to top with grated cheese, parmesan is always a nice touch.)
  8. Bake in the oven for 30 - 40 minutes




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