Shep­herd’s pie a win­ter warmer

North Taranaki Midweek - - BELL BLOCK FOCUS -

‘Pie’ takes mince, pota­toes and broc­coli to new heights with this recipe.


Ready in: 45 min­utes Prep: 20 min­utes Cook: 30 min­utes Serves: 4-5


❚ 600g pota­toes, peeled and cut into 2cm pieces

❚ 1 ta­ble­spoon but­ter

❚ 2 ta­ble­spoons milk


❚ 1 brown onion, finely diced or grated

❚ 1 car­rot, grated

❚ 2 stalks cel­ery, thinly sliced

❚ 450g lamb mince

❚ 70g GF to­mato paste

❚ 1 ta­ble­spoon chopped thyme leaves

❚ 1 ta­ble­spoon chopped rose­mary leaves

❚ 1 cup GF beef stock

❚ 1 ta­ble­spoon GF Worces­ter­shire sauce or GF soy sauce

❚ 1 cup frozen peas Charred broc­coli

❚ 1 head broc­coli

❚ red onion (op­tional)

❚ 1 clove gar­lic

❚ 35g sliced al­monds

To serve

❚ GF Worces­ter­shire sauce or GF to­mato sauce

Pre­heat oven to 220 de­grees Cel­sius. Bring a medium pot of salted wa­ter to the boil. Set aside a bak­ing dish (about 26 x 18cm).

Cook pota­toes in pot of boil­ing wa­ter for about 12 min­utes, un­til very soft. Drain and re­turn to pot, add but­ter and milk and mash un­til smooth. Sea­son to taste with salt and pep­per.

Heat a driz­zle of oil in a large fry-pan on high heat. Cook onion, car­rot and cel­ery for about 4 min­utes, un­til soft. Add mince and cook for about 4 min­utes, break­ing up mince with a wooden spoon as it cooks, un­til browned. Add to­mato paste and herbs and cook for about 1 minute, un­til fra­grant. Add stock, Worces­ter­shire sauce/soy sauce and peas. Re­duce heat to medium, bring to a sim­mer and cook for 2-3 min­utes, un­til re­duced. Sea­son to taste with salt and pep­per.

Pour mix­ture into bak­ing dish, wipe pan clean and set aside. Evenly dol­lop over mashed potato. Each week Na­dia gives you another easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­

Bake for 10 min­utes, then turn oven to high grill and cook for about 3 min­utes, un­til top is golden.

While pie bakes, cut broc­coli into small flo­rets and thinly slice red onion (if us­ing) and gar­lic.

When pie has 5 min­utes re­main­ing, heat a driz­zle of oil in re­served pan on high heat. Cook broc­coli and red onion for about 4 min­utes, toss­ing of­ten. Add gar­lic and al­monds and cook for a fur­ther 1 minute, un­til broc­coli is charred and onion is soft. Sea­son with salt.

To serve, cut shep­herd’s pie into por­tions and spoon out onto plates. Driz­zle with a lit­tle Worces­ter­shire sauce or to­mato sauce. Serve charred broc­coli on the side.


In­ter­est­ing fact: a shep­herd’s pie is made with minced lamb, while a cot­tage pie usu­ally con­tains minced beef.

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