Recipe – Shepherds pie

Hi guys,

Hope you are all having a lovely January! It seems the perfect time of year for some batch cooking. Its a great way to keep yourself on track and there is nothing more satisfying than getting home and knowing dinner is all ready for you.

This is a great option for a weekly dinner and will make you about 4-5 portions. Its packed full of veggies but you can easily add another portion of steamed vegetables to up the micronutrient content. The ingredients and method are below.

You can easily adapt this recipe aswell if you would prefer more white or sweet potato and it can easily be made vegan by substituting out the beef for all puy lentils, leaving out the butter and using a veggie stock cube. I used 400g of organic lean steak mince and bulked it out with some puy lentils which are a great source of protein and fibre.

Ingredients: (this makes about 5-6 portions)

– Potatoes – a mixture of white and sweet potato – I used 2 large white potatoes and 3 medium sized sweet potato. Total quantity in grams was just under a kilogram
– 1 medium sized onion
– 2 cloves of garlic
– 2 medium sized carrots
– Half a punnet of mushrooms
– 1 tsp of rosemary, 1 tsp of basil, 1 tsp of oregano, 1 tsp of thyme and 1 bay leaf. You can substitute for fresh herbs if you have them
– 2 tbsp of tomato puree
– 2 tbsp of worchestershire sauce
– 100g puy lentils
– 400g lean steak mince. Substitute for all puy lentils if making a vegan dish.
– 150g frozen petit pois which is about a third of the packet
– A beef or vegetable stock cube – my preferred brand is Kailo. Make about 100 – 150ml of stock.
– Butter or olive oil
– Salt & pepper


– Firstly wash the potatoes and put some water onto boil. Once water is boiling add the potatoes to the water and boil for 20-25 minutes depending on the size. You can leave the skins on. I find they are easier to take off if you leave them to cool afterwards.
– Chop all your vegetables including the onion, carrots, mushrooms and garlic. Get all of the rest of your ingredients ready including your dried herbs, tomato puree, worchestershire sauce, puy lentils, stock and frozen peas.
– Soften the diced onion and garlic on a pan.
– Once cooked down add the carrots, mushrooms and puy lentils
– Add all the dried herbs, tomato puree and worchestershire sauce
– Then add the beef mince, frozen peas and stock. Allow to cook for a few minutes.
– Season well with pepper and salt.
– Preheat the oven to 200 degrees celsius.
– Once the potatoes are cooked and cooled down remove the skins. They should be relatively easy to remove at this stage. Mash the potatoes and add a tablespoon of butter or olive oil.
– Arrange in a casserole dish and put into the the oven until the top is golden and crispy – this should take about 20-25 minutes depending on how hot your oven is.

Enjoy on its own or with some greens for some added veggies…this is also a great lunchtime option as it can easily be heated up.

As always if you try this recipe please let me know..I would love to hear from you

Enjoy the rest of you weekend and have a great week


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