Shepherd’s pie with kumaraReviewed by our expert panel
(at time of publication)
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, crushed
- 2 celery stalks, diced
- 300g mushrooms, quartered
- 600g lean lamb mince
- 410g can tomato purée
- 300ml reduced-salt beef stock
- 1 kg kumarasweet-potatoX, peeled, diced into 3cm cubes
- 1 tablespoon skim milk
- cracked black pepper
- 1 cup frozen peas
- 40g grated parmesan
- olive spray oil
1 Preheat oven to 180°C. Heat olive oil in a large non-stick pan set over medium heat. Add onion and garlic to pan; cook until onion softens. Add celery and mushrooms and cook for 2—3 minutes. Add lamb mince and cook, breaking up mince with a wooden spoon, for 5 minutes or until mince browns. Add tomato purée and beef stock; bring to the boil. Reduce heat to low and simmer for 25 minutes.
2 Meanwhile, add kumara to a large saucepan of water and bring to the boil. Reduce heat and simmer for 20 minutes or until kumara is cooked through; drain. Transfer cooked kumara to a blender or food processor with milk; blitz into a purée and season with pepper.
3 Grease 6 x 1 1/2-cup-capacity pie dishes. Add frozen peas to mince mixture; stir well and switch off heat. Spoon mixture into dishes and top with kumara purée; scatter with parmesan and spray with olive oil. Transfer dishes to oven and cook for 20 minutes, or until topping is golden.
4 Remove pies from oven, leave to cool for 5 minutes and serve.
Make it gluten free: Check stock is gluten free.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 7g
Dietary fibre 7g
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