Conscious Farmer Twist on the Classic Shepherd’s Pie

Conscious Farmer Twist on the Classic Shepherd’s Pie

I love a classic shepherd’s pie and I also love the pumpkin & feta twist that we have put on it. So, cook it traditionally or try our twist – either way, we’re sure you’ll find it a pleaser.

 

Ingredients

  • Drizzle of olive oil
  • 2 chopped brown onions
  • 2 chopped carrots
  • 750g of grass fed beef
  • 140g tomato paste
  • 1 can peeled tomatoes
  • A few sprigs of thyme
  • 1 bay leaf
  • 1 cup beef stock
  • 1 cup of peas
  • generous pinch sea salt and cracked pepper

Traditional top – potato mash

  • 1kg white potatoes, peeled and chopped
  • generous dob of  butter
  • 1/4 cup milk
  • 1/2 cup finely grated parmesan
  • finely chopped parsley

OR…

Pumpkin and feta top

  • 1kg butternut pumpkin
  • 80g feta cheese – crumbled
  • dob of butter
  • finely chopped parsley

 

Method

Ensure you have a 4 cup capacity ovenproof dish.

Preheat the over to 180oC (375F).  Heat the oil in a frying pan over a medium heat and add the chopped carrot and onion. Cook until soft. Add the mince and cook until browned.

Add the tomato paste, tomatoes, thyme, bay leaf, stock, salt and pepper.  Cover with the pan lid and simmer for 15 minutes.

Remove the lid, add the peas and simmer for another 15 minutes until the liquid has evaporated.

Set aside while you prepare the mash topping.

 

Method – traditional mash

Boil the potato in water until soft.  Drain and mash with the butter and milk. Stir through the parmesan.

Place the beef mince mixture into the oven dish and top with the mash.

Bake for around 35 minutes or until golden brown on top.

Sprinkle with chopped parsley and serve.

 

Method – pumpkin and feta mash

Boil the pumpkin in water until soft.  Drain really well and mash with butter.  Stir through the crumbled feta.

Place the beef mince mixture into the oven dish and top with the pumpkin mash

Bake for around 35 minutes.

Sprinkle with chopped parsley and serve.

 

Serves 4-6.

I often use a little more beef in the recipe and I then make 2 smaller shepherd’s pies.  One of them feeds our family for a yummy dinner and the other goes in the freezer for a later date. (Note that I freeze it without the mash top).

Enjoy…

Kirrily