Shepherd’s pie
A classic family favourite with a kiwi-style twist, this super easy recipe is topped with a tasty kūmara mash instead of mashed potato. The nutritious mince filling is packed with hidden veges that even the fussiest of eaters will love.
Ingredients
Method
Ingredients
- 800g kūmara, cut into 1cm chunks
- 15g (1 tablespoon) butter
- Salt and pepper, to taste
- Oil, for greasing
- ½ (or remaining) Sloppy joe mince mix
Side salad
- ½ head lettuce*, shredded
- 1 medium red onion, thinly sliced
- 1 apple, thinly sliced
- 1 cup, any combination of your favourite nuts, seeds, and dried fruits (optional)
Optional: Your favourite salad dressing.
* These ingredients are shared with other recipes from week one of the winter weekly meal planner.
Method
- Boil kūmara until softened, drain water. Add butter and season with salt and pepper, to taste. Mash until smooth. Add a splash of milk if you prefer a creamier mash.
- Heat oven to 200oC bake or 180oC fan bake.
- Grease a large baking dish with oil. Transfer the cooked mince mixture into the dish and spread out evenly. Top the mince mix with the kūmara mash using a spoon and spread out evenly. Bake for 30 minutes or until the filling is hot and the kūmara mash is slightly golden.
- As the pie bakes, combine the salad ingredients and toss with your favourite dressing. Set aside. Remove the pie from the oven and leave to sit for 5 minutes before serving with the side salad.
Cooking tips:
- The pie can be cooked in an oven proof pan, ceramic pie dish, or casserole dish if you don’t have a baking dish.
Adapt it:
- Use potato instead of kūmara if preferred.
- Swap butter for olive oil or a dollop of sour cream for the kūmara mash.
- Top with grated cheese if you like.
Leftover tips:
- Reheat for lunch the next day or freeze in portions and heat thoroughly before serving.
- Store any leftover salad in an airtight container to eat the following day.