Veggie-Loaded Shepherd’s Pie

This hearty Shepherd’s Pie is packed with colourful veggies and rich, savoury mince, all topped with creamy, buttery mash. It’s a nourishing, affordable family favourite perfect for cozy evenings, meal prepping, or filling hungry tummies on a budget!

Ingredients:

• 3 medium potatoes, peeled and diced (for topping)

• 1 cup kumara, diced (optional)

• 400g beef or lamb mince

• 1 onion, diced

• 1 carrot, grated

• 1 courgette, grated

• 1/2 cup peas or corn

• 2 tbsp tomato paste

• 1 cup beef stock

• 2 tbsp butter

• 1/4 cup milk

Method:

1. Boil potatoes and kumara until tender, then mash with butter and milk.

2. In a large pan, heat a drizzle of oil. Add the onion and cook until soft.

3. Add the mince and cook until browned, breaking it up with a spoon.

4. Stir in the grated carrot, courgette, and peas. Cook for another 5 minutes.

5. Add the tomato paste and pour in the stock. Simmer for 10 minutes, until the sauce thickens slightly.

6. Transfer meat mix to a baking dish, top with mashed potato.

7. Bake at 190°C for 25–30 minutes until golden on top.

   
   

Pro Tips:

• Brown your mince properly for the best flavour — let it caramelise slightly before adding the vegetables.

• Stretch the filling with more veggies like mushrooms, silverbeet, or even leftover roast veg.

• Use kumara and potatoes together for a naturally sweet and creamy mash topping.

• Double the batch and freeze one for an easy ready-to-go meal later!