Shepherd’s pie with sunshine mash

30 Min
4 People
Rating starstarstarstarstar
Classic shepherd’s pie with robust flavours of rosemary, leek and celery. Cooked and finished in the frypan with golden sunshine mash.

No lamp option - lamb mince is replaced with beef.
1. Set oven (grill) to 220°C.
Dice potatoes (see notes), add to a saucepan with water. Bring to the boil and simmer for 10-12 minutes, adding diced pumpkin halfway (see step 4).

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

3. Chop leek, celery and peppers, 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.

4. Drain potatoes and pumpkin, mash with 2 tbsp butter to desired consistency. Season to taste with salt and pepper.
Spread mash over meat sauce in the frypan (see notes). Bake for 6-7 minutes, or until golden.

5. Blanch (trimmed) broccolini in boiling water for 3 minutes. Drain, toss with olive oil, salt and pepper.

6. Serve shepherds pie with a side of broccolini.

Peel the potatoes if preferred.

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!

No lamp option - lamb mince is replaced with beef.
potatoes 800g
Diced pumpkin 1/2 bag (300g)
Lamb mince 600g
leek 1/2
Celery 1 stick
Roasted peppers 1/2 jar
Carrot 1
Tomato paste 1 sachet (2 tbsp)
Crushed tomatoes 400g
Broccolini 1 bunch

From your pantry:
olive oil + butter (for cooking), salt, pepper, dried rosemary