Easy recipe: Shepherd's pie

A classic comfort food favourite, this shepherd’s pie sees succulent beef mince and veg topped with a fluffy layer of mashed potato.

750g minced beef

200g green peas (boiled) 

1 onion, diced 

1 tomato, diced 

1 carrot, grated 

2 garlic cloves, minced

Juice of 2 limes 

.

Keep Reading

• How breastfeeding strengthens and transforms families
• Daily struggle of raising a picky eater
• Belly fat: The hidden health risk at your waistline
• Understanding the possibility of remission in diabetes

1 teaspoon chilli flakes (optional) 

1/2 teaspoon garam masala 

1/2 teaspoon turmeric 

1/2 teaspoon black pepper 

1/2 teaspoon coriander powder 

1/2 teaspoon curry powder

2 tablespoons oil 

1/2 bunch fresh coriander chopped 

Salt to taste

For the mash

1.5kg potatoes peeled, cubed and boiled 

1/2 cup buttermilk 

2 tablespoons butter 

Salt and pepper to taste 

250g cheddar cheese, grated 

In a deep non-stick frying pan over medium heat, sauté the onions in oil until golden brown. 

Add the garlic, carrots and all the spices and mix well.. Add the tomatoes and continue to cook for about 5 to 7 minutes or until the paste is well combined. 

Add in the minced meat and mix well for another 10 minutes or so. It should produce its own juices. Bring it to a boil until all the liquid evaporates while you are still stirring consistently.

Once the liquid is almost dried up, add in the lime juice and green peas, and adjust seasoning with salt and pepper. Mix well, then finish off with some coriander leaves. Set aside and make your mash for the topping. 

In a pot with the boiled potatoes over medium heat, add in the buttermilk, butter, salt, pepper and grated cheese. Using a potato masher, mash down all the ingredients until smooth.

Use a spatula here if you don’t have a masher. You can even use a standing mixer if you wish to make sure you have a super smooth mash. 

Once ready, scoop and spread the mash over the cooked minced meat mixture, ensuring you are covering the entire mixture.

Create texture on the mash if you wish using a spoon or fork, then throw it into the oven for about 30 minutes at 200 degrees Celsius or until the top of the mash starts to crust and turn a slight golden colour. 

Once ready, serve hot as a meal on its own. Enjoy!