Shepherd's pie
Family friendly shepherd's pie
Serves
4 - 6
Prep Time
35 mins
Cook Time
25 mins
A classic with a Kiwi twist. The addition of kumara makes a change from the well-known potato topping - and we love the taste of lamb and kumara together. We bet the little ones in your family will love this meal just as much as you.
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ShareIngredients
500g Quality Mark lamb mince
1 onion
finely chopped1 carrots
finely chopped400g chopped tomatoes
2 cups vegetable stock
1 Tbsp Worcestershire sauce
2 Tbsp finely chopped parsley
1 tsp chopped fresh thyme
500g kūmara
peeled1 cup grated Cheddar cheese
green peas
Method
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the lamb mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove to a bowl and set aside.
Reduce heat to low, add another dash of oil and add the onion and carrot. Cook for 10 minutes until the onion is soft.
Return lamb to the saucepan with the tomatoes, stock and Worcestershire sauce.
Bring just to the boil, then reduce heat, partially cover and cook mince at a gentle simmer for 30 minutes, stirring occasionally.
Stir through the chopped herbs and season. The mince should be thick but not dry.
Boil kumara in lightly salted water for about 25 minutes or until tender
Drain, then using kitchen paper to help you, peel away the skin.
Cut kumara in round slices.
Preheat the oven to 190°C. Lightly grease a medium-sized oven proof dish.
Spoon mince into the greased ovenproof dish and top with the kumara slices.
Sprinkle with the grated cheese and place in the oven to cook for 25 minutes or until hot and bubbling.
Nutrition Information per Serving (398g)
This nutrition analysis is based on 6 serves and doesn't include the peas to serve.
