Shepherds pie
  • 500g 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 parsley
  • 1 teaspoon chopped thyme leaves
Kumara topping
  • 500g small red kumara, scrubbed
  • 1 cup grated cheddar cheese or ½ cup freshly grated parmesan
To serve
  • Cooked green peas


Pre-heat the oven to 190°C. Lightly grease a medium-sized oven proof dish.
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.
Kumara topping
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.
To assemble
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.
This is great family Recipe with special thanks to

Leave a Reply