Best Shepherd's Pie

    Best Shepherd's Pie

    Recipe Picture:Best Shepherd's Pie
    1

    Best Shepherd's Pie

    (79)
    55min


    77 people made this

    Now is there any comfort food that can best a shepherd's pie? It's super hearty and packed full of vegetables.

    Ingredients
    Serves: 4 

    • 1 stick celery, chopped
    • 3 carrots, peeled, chopped
    • 1 parsnip, peeled, chopped
    • 1 turnip, peeled, chopped
    • 1/4 cup frozen peas
    • 500g lamb mince
    • 1 brown onion, chopped
    • 1 clove garlic, chopped
    • 400g can tomato puree
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried sage
    • 1/2 cup hot milk
    • 3 cups prepared mashed potatoes
    • 2 tablespoons grated parmesan

    Directions
    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C.
    2. Place the celery, carrots, parsnip, turnip and peas into a large saucepan and fill with 5cm water. Bring to a boil, cover, and simmer for 15 minutes or until vegetables are tender.
    3. Meanwhile, cook the lamb, onion and garlic in a large frying pan over medium heat until the lamb is browned. Drain off any excess fat. Stir in the steamed vegetables and tomato puree. Season with salt, pepper, thyme and sage. Transfer everything to a greased 18cm x 28cm baking dish.
    4. Mix enough milk into the mashed potatoes to make the mixture spreadable. Spread over the top of the lamb and sprinkle with parmesan.
    5. Bake for 25 minutes or until the top is browned and the casserole is heated through.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (79)

    Reviews in English (58)

    3

    I was looking for a different recipe than what I have been making for years and fell in love with the recipe. This is now the only recipe I use, the only change I made was using mince beef instead of minced lamb.  -  20 Jan 2012

    0

    Used more garlic but otherwise = PERFECT  -  04 Nov 2016

    by
    51

    I made this for my husband and we both loved it! I would recommend cooking the vegetable seperately since the rutubaga needs more time to cook and the other vegetables need less. I didn't pre-cook the peas at all and just added the frozen peas directly to the meat along with the other vegetables. I also would use a 15 oz. can of tomato sauce rather than 8 oz. because it didn't seem saucy enough (I added some left over pasta sauce we had in the fridge and it worked great). For the potatoes I used a whole package of the frozen Ore Ida steam and mash potatoes and they worked great Yummy!  -  18 Sep 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate