So warming, comforting and delicious….. home made Shepherd’s Pie is the perfect meal for a chilly evening. When made with leftover slow-roasted lamb, lots of beautiful veggies, bone broth and fragrant herbs the dish has such an amazing depth of flavour, but is also very lovely when made with lamb or beef mince. Whatever meat you choose, ensure it has been raised with a natural diet and is 100% grass-fed and finished.
- 2 tbsp Butter
- 1 medium Onion , finely diced
- 2 medium Carrots , diced
- 2 stalks Celery , diced
- 1 small Fennel Bulb , finely diced
- 6 medium Mushrooms , diced
- 3 cloves Garlic , crushed
- 2 tbsp Thyme , finely chopped
- 2 tbsp Rosemary , finely chopped
- 500-600 g Grass -Fed Lamb Mince , or equivalent amount of leftover roast lamb shredded
- 500 g Very Ripe Tomatoes , roughly chopped or 500g tinned tomatoes
- 2 tbsp Tomato Paste
- 300 ml Chicken Bone Broth , or beef broth or stock
- 1.2 kg Sweet Potatoes , peeled and roughly chopped
- 150 ml Pastured Cream , or full cream milk
- 2 tbsp Pastured Butter
- 1-2 tsp Salt , unrefined
- 1 tsp Black Pepper
- 2 tbsp Olive Oil , for serving
- Preheat oven to 150C.
- Heat butter in a large ovenproof pot or casserole dish. Gently cook the onion, carrots, celery, fennel, mushrooms, garlic, thyme and rosemary with a large pinch of salt until they are very soft, about 10-15 minutes.
- If using lamb mince stir it in now and cook until completely brown. If using leftover roast lamb add it to the pan and just warm it for a couple of minutes.
- Then add the tomatoes, tomato paste and broth. Simmer, stirring occasionally, for 15 minutes until slightly thickened.
- In the meantime, boil or steam the sweet potatoes until tender, approximately 12 minutes. Drain well and then mash with the cream or milk, butter, salt and pepper until very smooth.
- Season the lamb mixture to taste with salt and pepper and then spoon the mashed sweet potatoes evenly over the top.
- Place in the oven for 20 minutes or until golden and bubbling.
- Serve with salad or steamed veggies drizzled with olive oil.
- Instead of lamb this pie is very delicious made with leftover roast chicken.
- Try replacing the sweet potato mash with pureed cauliflower.
- Instead of the fresh herbs you could use a dried herb mix.
- Replace the lamb with beef to make a Cottage Pie.
- Vary the flavours by adding anchovy fillets, cumin, cinnamon, red or white wine or Worcestershire sauce.