Summer may be on its way, but there is still plenty of time to enjoy a warm and hearty meal such as this delicious Shepherd’s pie. There’s something you can’t go past with the saucy deep flavours and a recipe that is packed with vegetable goodness!

Classic Shepherd’s Pie (GF)

Serves 6 | Calories 445 | Fat 21.4g | C 34.8g | Protein 29.9g

 

Ingredients

  • 1 tbsp butter for cooking
  • 300g Pork Mince 
  • 300g Beef Mince 
  • Sea salt and pepper (for seasoning beef)
  • 2 medium carrots diced
  • 2 medium celery stalks
  • 1 1/2 cup Green cabbage chopped
  • 1/2 Cup of Peas 
  • 1 medium red onion chopped
  • 2 cloves garlic minced
  • sprinkle of sea salt for veggies
  • 3/4 cup chicken bone broth
  • 2 1/2 tbsp tomato paste
  • 1 tsp fresh minced thyme
  • 2 Bay leaves 
  • 1 tsp fresh minced rosemary

For the mashed potatoes

  • 4-6 potatoes cut into 2” pieces
  • 2/3 cup full fat coconut milk blended prior to adding
  • 3 tbsp butter 
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
 

Method

 

For the mashed potatoes

  1. Using a saucepan, heat the water and add potatoes then boil until soft.
  2. Using a medium saucepan, set heat to low and add the butter and coconut milk. Mash with a potato masher over very low heat. Once smooth, turn heat off and season with salt and pepper. You could also use a blender if you prefer your mash to be extra creamy. 

For the filling

  1. Preheat your oven to 180 degrees.
  2. In a deep oven-proof skillet, on a medium heat, add onions, garlic, and sauté until clear.
  3. Add carrots and celery to skillet, stir and cook for about 2 minutes. Sprinkle veggies with a couple of pinches of sea salt, stir, then cover the skillet briefly to soften carrots until tender enough to pierce with a fork. 
  4. Add the pork and beef mince and cook until brown.
  5. Add the remaining ingredients to the skillet, stir to combine, then simmer for 2 minutes or so to thicken the sauce and blend flavors.
  6. Spread all the mashed potatoes over the pork and beef mixture and use a spoon or spatula to smooth the top. Place skillet on a large baking sheet (to catch any bubbling sauce) and bake in the preheated oven for about 20 minutes, until sauce is bubbling and potato starts to turn golden.
  7. Remove from oven, allow to sit about 10 minutes before serving hot. Garnish with fresh parsley and enjoy!

 

 

 

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