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Shepherd's pie with root vegetable mash
Shepherd's pie with root vegetable mash
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevate traditional shepherd's pie with a veggie-packed parsnip and turnip mash.
Ingredients:
  • 400g brushed potatoes, peeled, coarsely chopped
  • 2 parsnips, peeled, coarsely chopped
  • 1 turnip, peeled, coarsely chopped
  • 40g butter, chopped
  • 1 brown onion, finely chopped
  • 100g bacon rashers, chopped
  • 150g cup mushrooms, chopped
  • 1 carrot, peeled, finely chopped
  • 500g Lamb Mince
  • 400g can Rich & Thick Chopped Tomatoes with Mixed Herbs
  • 24.40 gm Worcestershire sauce
  • 1 large zucchini, grated
  • Olive oil, to drizzle
  • Coles Fresh Beetroot & Baby Spinach Leaves, to serve
Instructions:
  • 1. Preheat the oven to 180C. Boil potato, parsnip, and turnip in a large pot of water until tender, about 12-15 mins. Drain and mash with a fork until smooth. Stir in the butter and season well.
  • Heat oil in a large frying pan over medium heat. Sauté onion, bacon, mushroom, and carrot until tender, about 5-7 minutes. Stir in garlic and cook for 1 minute. Brown the mince for 5 minutes, breaking up lumps. Add tomato and Worcestershire sauce, bring to a simmer, then reduce heat and cook until thickened, about 10 minutes. Stir in zucchini, season, and enjoy!
  • Divide the mince mixture into four 1 1/2-cup (375ml) ramekins or pie dishes. Spread the mash mixture on top, drizzle with extra olive oil, and bake on a tray for 20 minutes until golden. Serve with mixed leaves.

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