Vegetable-packed Shepherd's Pie

Vegetable-packed Shepherd's Pie

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About this recipe: This recipe has 9 different kinds of veggies which can be fresh or frozen. You can also make so many varieties of this dish by taking out some vegetables or adding more. Serve hot with more vegetables or on its own. Enjoy!


Serves: 6 

  • 4-5 medium sized potatoes
  • 30g butter
  • 30ml milk
  • 400g minced lamb
  • 2 teaspoons vegetable oil
  • ½ turnip/rutabaga
  • 2 parsnips
  • 3 carrots
  • 30g peas
  • 60g corn kernels
  • 125g kidney beans
  • 400g tin plum tomatoes
  • 125g grated cheese
  • herbs of your choice to taste

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. Boil water in a saucepan whilst peeling and chopping the potatoes, then add them to water to boil for approximately 15 minutes or until they are soft.
  2. Meanwhile, brown the minced lamb in oil in frying pan.
  3. Preheat oven to 180C.
  4. Prepare vegetables by peeling and dicing. You can use frozen and/or fresh vegetables.
  5. Drain oil from browned mince and place mince in a large bowl with raw vegetables. Mix with beans, chopped tomatoes and add herbs of choice if desired. Once mixed, place in a large oven-proof dish and flatten with back of a spoon.
  6. Drain potatoes and mash adding butter and little milk till desired texture. Put potato mash on top of mince and vegetable mixture and smooth with back of spoon.
  7. Sprinkle with grated cheese.
  8. Cook for 30 minutes or until cheese has browned.

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