mum’s shepherd’s pie
My mum learnt this recipe when she was in year 11. Her cousin showed her how to make it for her family and it has since been something she has made for her kids and now we all make it too! It’s the perfect recipe to prepare on the weekend and then bake during the week for the perfect, comforting dinner with little to no effort!
This is one that I made without the pumpkin on top.
recipe (serves 4-6)
ingredients
½ brown onion, diced
500g beef mince
¼ cup white wine, optional
2 heaped tbsp tomato paste
1 large carrot, pealed and grated
Small packet frozen peas and corn (500g)
2 red skin potatoes, pealed
1/4 jap pumpkin, seeds and skin removed
1/3 cup milk
Butter
Parmesan cheese
Olive oil
Salt
method
1. In a large pan with high sides over high heat, add in three tbsp olive oil along with the onion. Sauté until the onion is translucent and then add in the beef. Once the beef has developed some colour, season with salt.
2. Add in the white wine and allow it to reduce. Add the frozen veggies and grated carrot and give it a stir. Add in the tomato paste and give it all a really good stir. Taste for seasoning, put the heat on low, and cover with a lid while you organise the potatoes and pumpkin.
3. Add the potatoes to a large pot along with a generous sprinkle of salt and cover with water. Bring to the water to a boil and allow to cook for six to eight minutes or until the potato is completely cooked through. Do the same in a separate pot with the pumpkin (this will take less time to cook). Reserve a few tbsp of the starchy water and drain out the rest. Drain the potatoes and put them back into the pot and add in a bit milk and a tbsp of butter. Mash until smooth. If it is still chunky, add in the reserved starchy water. Repeat with the pumpkin and then combine the two.
4. Add the meat mixture to the bottom of a large baking tray and sprinkle the top with parmesan cheese. Pour the potato and pumpkin mixture over the top and sprinkle with more parmesan cheese.
5. Bake in a 180C oven for 40-50 minutes or until the mashed potato and pumpkin is beautiful and golden.
tip
If you’re doing this as meal prep, after you sprinkle the top with parmesan just cover it in foil and pop it in the fridge. You can then bake this on the night you want to have it for 45-60 minutes (it will need a little longer to warm through and go golden because it’s been in the fridge)
You can also prepare this and freeze it to help you out on a particularly busy week!
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