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Shepherds Pie

Shepherds Pie 1
Contributed by
Rose Fenasse
Serves
4-6

A family dinner classic that is simple, easy, comfort food at it's best! The added lentils make it deliciously filling with an added protein boost. 
Super easy to make vegetarian for a meat-free Monday option.



  1. Preheat the oven to 180 degrees.
  2. Peel and wash the potatoes. Cut the potatoes in the rough segments and place in a pot with enough water until completely covered. Bring to the boil and then lower the heat down to a simmer for around 15 minutes.
  3. In a large frying pan or saucepan over medium heat, saute diced onions, chilli flakes and garlic until the onion is translucent.
  4. Add the carrot and mushroom, and cook for a further 5 minutes.
  5. Add the mince, stirring with a wooden spoon, ensure it breaks up evenly. Cook for about 10 minutes or until the meat has browned. Add the lentils and the flour and stir through until coated.
  6. Add in the tomato paste, tinned tomato, Worcestershire sauce, bay leaf, parsley, herbs and stock and stir through until well combined. Turn the heat down to medium-low and cook for a further 15-20 minutes or until the mixture thickens.
  7. Check on the potatoes by poking with a knife. If the knives go through easily and appear slightly fluffy these are ready. Remove from the heat and drain the water out.
  8. In the same pot the potatoes were boiling in, mash the potatoes with a fork or potato masher. Season with salt and pepper and add in the milk and butter. Mix through until the consistency is smooth and creamy. Set aside.
  9. Spoon mince/lentil mixture into a deep baking dish and spread the mashed potato over top. Sprinkle a handle of cheese evenly over the top of the potato. Bake for 10-15 mins or until golden brown.
  10. Serve hot and enjoy!

SHORT DESCRIPTION

A family dinner classic that is simple, easy, comfort food at it's best! The added lentils make it deliciously filling with an added protein boost. 
Super easy to make vegetarian for a meat-free Monday option.

DESCRIPTION

  1. Preheat the oven to 180 degrees.
  2. Peel and wash the potatoes. Cut the potatoes in the rough segments and place in a pot with enough water until completely covered. Bring to the boil and then lower the heat down to a simmer for around 15 minutes.
  3. In a large frying pan or saucepan over medium heat, saute diced onions, chilli flakes and garlic until the onion is translucent.
  4. Add the carrot and mushroom, and cook for a further 5 minutes.
  5. Add the mince, stirring with a wooden spoon, ensure it breaks up evenly. Cook for about 10 minutes or until the meat has browned. Add the lentils and the flour and stir through until coated.
  6. Add in the tomato paste, tinned tomato, Worcestershire sauce, bay leaf, parsley, herbs and stock and stir through until well combined. Turn the heat down to medium-low and cook for a further 15-20 minutes or until the mixture thickens.
  7. Check on the potatoes by poking with a knife. If the knives go through easily and appear slightly fluffy these are ready. Remove from the heat and drain the water out.
  8. In the same pot the potatoes were boiling in, mash the potatoes with a fork or potato masher. Season with salt and pepper and add in the milk and butter. Mix through until the consistency is smooth and creamy. Set aside.
  9. Spoon mince/lentil mixture into a deep baking dish and spread the mashed potato over top. Sprinkle a handle of cheese evenly over the top of the potato. Bake for 10-15 mins or until golden brown.
  10. Serve hot and enjoy!

INGREDIENTS

1 brown onion, diced
1 tsp organic chilli flakes
4 garlic cloves, finely chopped
2 carrots
3 large mushrooms (Portobello)
500g organic lamb mince*
½ cup organic red split lentils
1 tbsp organic all-purpose plain flour
2 tbsp organic tomato paste
1 x 400g tin organic diced tomatoes
1 tbsp organic Worcestershire
1 organic dried bay leaf
A handful of fresh parsley, chopped
Pinch of fresh thyme leaves
Pinch of fresh oregano, chopped
2 cups vegetable or beef stock

Mash:
4 large Potatoes
Salt & pepper to taste
2 tbsp organic milk
25g organic butter
A handful of parmesan or cheese of choice.

*To make vegetarian, omit mince and add more lentils or vegetables.
Peas and diced celery also work well.

Method

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