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Classic shepherd’s pie with robust flavours of rosemary, leek and celery. Cooked and finished in the frypan with golden sunshine mash. 30 MINS - SERVES 4.


800g potatoes 
400g pumpkin, peeled & diced
600g lamb mince
1 leek or brown onion
2 celery sticks
1 carrot
2 tbsp tomato paste (1 sachet)
400g crushed tomatoes 
1 bunch broccolini 

From your pantry:

oil, salt, pepper, dried rosemary (use fresh if you have in your garden!)

This recipe is Gluten-free. 
Make this recipe Vegetarian / Vegan: 
Substitute lamb mince for 2 x 400g tinned lentils 
(increase seasoning to taste) and use olive oil for the mash.
Substitute lamb for beef mince if you prefer. 


1. Set oven (grill) to 220°C. 

2. Dice potatoes, place in a saucepan and cover with water. 
Bring to the boil and simmer for 10-12 minutes, adding diced pumpkin halfway.

3. Heat a large (ovenproof if you have) frypan over medium-high heat. 
Add lamb mince to brown and cook for 3-4 minutes. 
Season with 1-2 tsp rosemary, salt and pepper.

4. Chop leek and celery, grate carrot. Add to pan as you go. 
Stir in tomato paste, crushed tomatoes and 1/3 tin water.
 Simmer for 8-10 minutes (uncovered), or until thickened.

5. Drain potatoes and pumpkin, 
mash with 2 tbsp butter or olive oil to desired consistency. 
Season to taste with salt and pepper.

6. Spread mash on top of meat sauce in the frypan. 
Bake for 6-7 minutes in the oven, or until golden.

7. Trim broccolini and cook in a pan with 3 tbsp water and a drizzle of olive oil, 
covered, for 2-3 minutes. 

8. Serve shepherds pie with a side of broccolini.

If you don’t have an ovenproof frypan, 
transfer meat sauce into a baking dish and top with mash. 

Sprinkle some grated cheese on top if you like!
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