Shepherds Pie
Recipe type: beef
  • 2 tbsp olive oil
  • 1 onion
  • 2 carrots grated
  • 1 clove garlic
  • 750 grams beef mince (or lamb)
  • ⅓ cup tomato paste
  • 3 tbsp fresh parsley
  • 2 tbsp corn flour
  • 1.5 cups beef stock
  • 6 large potatoes
  • 525 grams pumpkin butternut
  • 1 large egg
  • 1 tbsp Worcestershire sauce
  1. Technically this is actually cottage pie, as I use beef mince instead of lamb (just personal preference). Either meat will work for this recipe.
Meat mixture
  1. Preheat oven to 180°C.
  2. Chop onion. Crush garlic. Grate carrots.
  3. Heat oil in a large pan. Add onion and garlic and cook until soft.
  4. Add mince. Ensure mince is broken up during cooking process. Cook until browned.
  5. Add carrots, tomato paste, Worcestershire sauce and parsley, mixing well.
  6. Combine corn flour with beef stock - make sure that it is not lumpy.
  7. Add stock mixture to the pan and stir over a medium heat until it begins to boil.
  8. Reduce the heat and simmer covered for 25 minutes, stirring occasionally.
  1. The vegetables can be boiled then mashed, but I prefer to steam them.
  2. Chop potatoes and pumpkin into cubes.
  3. Boil water in steamer and place potatoes on first. Add potatoes after 5 -7 minutes.
  4. Once tender, place potato and pumpkin into a large bowl. Add chopped up butter and lightly beaten egg. Mash until a smooth consistency.
  1. Spoon the meat mixture on to the bottom of a lasagne style dish.
  2. Spread the topping evenly across the meat.
  3. Bake in the oven for approx 45 minutes or until golden brown on the top.
Recipe by Planning With Kids at