Shepherd’s Pie

Serves: 8|Prep: 25 minCook: 40 min

The Wholesome Child Shepherd’s Pie is a versatile family meal that is loaded with vegetables and freezes well, so it’s a great one to keep on standby for busy days. The parsnip, sweet potato and cauliflower mash topping seamlessly packs in loads of nutrients that no one will even notice!

Ingredients

Method

For the Mash:
3 cups Cauliflower florets
1 cup Potato or white sweet potato, peeled and chopped
1/2 cup Parsnip, peeled and chopped
1 tbs Extra virgin olive oil
1/2 tbs Arrowroot or organic cornstarch

For the Mince:
1 tbs Extra virgin olive oil
1/2 Brown onion, finely chopped
1 Leek, finely chopped
2 Garlic cloves, crushed
1 Carrot, finely chopped
2 Celery stalks, chopped
500 g Lean lamb mince
1/2 tsp Ground cumin
2 tsp Mixed herbs
2 tbs Tomato paste, no added salt
1 tbs Tamari, salt reduced
1 cup Beef stock, salt reduced

1.	For the mash, heat a large pot with water and bring to the boil. Add cauliflower, sweet potato and parsnip and cook vegetables until they are soft. This will take about 10-15 mins. Drain and rinse and let cool for a few minutes. Place all vegetables and olive oil into a food processor and process until smooth. Add arrowroot powder and process for another minute. Set aside.
2.	For the mince, heat oil in a large pan and cook onion, leek, garlic, carrot and celery for 3 mins or until they are soft. Transfer into a measurement jar or bowl and blend with a stick blender until smooth. Set aside.
3.	In the same pan, cook the beef mince for 5-10 mins, or until browned.
4.	Add vegetable mix, cumin, herbs, tomato paste, tamari and beef stock and let simmer for another 10 mins
5.	Preheat oven to 180C.
6.	Place the mince mixture into a deep baking dish first, then top with the cauliflower mash and bake for 20 mins (it won’t brown on top).

Tip:

If you brush the mash with some oil it will brown.

If you have a small baby, remove a portion of the meat and mash and puree separately before adding the tamari and finishing off the pie for the rest of the family to enjoy.

If your children don't mind texture, leave out the step where you blend the onion, leek, garlic, carrot and celery and simply add them to the browned beef.

Serving and storing leftovers: Serve immediately, store in the fridge for up to 3 days or freeze for up to 4 months.