Veggie Packed Shepherds Pie Recipe
I love winter for all the yummy, warm foods, such as Shepherd’s Pie. This recipe is packed full of goodness and tastes delicious. It really is such a versatile dish that can be easily changed around. To save time, you can substitute the listed vegetables for frozen vegetables. You can use normal potatoes, or even pumpkin instead of sweet potato for the topping. You can easily play around and make so many different versions of the same dish.
- 500g lean mince of your choice (beef, veal, pork, turkey, chicken)
- 1 shallot
- 2 carrots
- 3/4 cup diced capsicum (I use all 3 colours)
- 1/2 cup mushrooms, diced
- handful baby spinach
- 400g tin diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 3 dried bay leaves
- 3 tsp fresh herbs (I use a combination of sage, thyme and rosemary)
- 3 cups sweet potato, diced
- 3 tbsp milk of choice
- salt and pepper to taste
- 1/3 grated parmesan cheese
How to cook Shepherds Pie
- Preheat oven to 200 degrees Celsius.
- Place sweet potato in a medium saucepan and cover with water. Bring to boil and cook until soft.
- In a large frying pan cook mince on medium heat until browned. Stir in shallots, carrots, capsicum, mushrooms and spinach.
- Add diced tomato, tomato paste, Worcestershire sauce and herbs. Season with salt and pepper to taste.
- Transfer the mince mixture to an oven proof dish.
- Mash the sweet potatoes. Add milk and season with salt and pepper. Stir until combined.
- Spread the mashed potato on top of the mince and sprinkle with cheese.
- Cook in the oven for 20 minutes or until browned on top.
Hi, I’m Aspen, a university qualified teacher and nutritionist. As one of seven kids, a mum and ten years teaching experience, I understand just how challenging mealtimes can be. That’s why I’m so passionate about giving families a range of strategies to reduce fussy eating and make mealtimes an enjoyable family experience. I also work with schools doing incursions, parent information sessions and canteen menu assessment