Preparation time: 35 minutes
Cooking time: 25 minutes
500g Quality Mark lamb mince
1 onion, finely chopped
1 carrot, finely chopped
400g can chopped tomatoes in juice
2 cups vegetable stock
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped flat leaf parsley
1 teaspoon chopped thyme leaves
500g red kumara
1 cup grated cheddar cheese or ½ cup freshly grated Parmesan cheese
Cooked green peas (to serve)
1. Preheat the oven to 190°C. Lightly grease a medium-sized ovenproof dish.
2. Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the mince to brown, stirring with a wooden spoon to break it up. Remove the mince and set aside.
3. Reduce the heat to low, add another dash of oil and add the onion and carrot. Cook gently until the carrot is soft and the onions are translucent.
4. Return lamb to the saucepan along with the tomatoes, stock and Worcestershire sauce. Bring to the boil, then reduce heat again. Partially cover and gently simmer for 30 minutes, stirring occasionally.
5. While the mince is cooking, boil kumara (with skin on) in lightly salted water for about 25 minutes or until tender. Drain, then peel away the skin. Cut kumara into round slices.
6. Once the mince is cooked, stir through the chopped herbs and season.
7. Spoon mince into the ovenproof dish and top with the kumara. Sprinkle with grated cheese and place in the oven to cook for 25 minutes, or until hot and bubbling.
tips and tricks
● Prepare the pie ahead of time and keep refrigerated. Remove it from the fridge and bake for the final 25 minutes. Shepherd’s Pie freezes well so make extra – one for dinner and one for the freezer. Perfect for getting organised for the arrival of a new baby, or to deliver to a busy new mum.
● To reduce the fat, use Edam cheese.
● Cooking the kumara in their skins prevents them from breaking up and keeps the flesh from becoming watery.
● Add 1 cup frozen green peas or chopped green vegetables into the mince before placing it into the ovenproof dish.