Shepherd's Pie

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A classic with a Kiwi twist. The addition of kumara makes a change from the well-known potato topping - and we love the taste of lamb and kumara together. We bet the little ones in your family will love this meal just as much as you.

Prep: 35 mins

Cook: 25 mins

Serves 4-6

Good source of iron

Ingredients

Lamb

500g Quality Mark lamb mince
1 onion, finely chopped
1 carrot, finely chopped
400g can chopped tomatoes in juice
2 cups vegetable stock
1 tablespoon Worcestershire sauce
2 tablespoons finely chopped parsley
1 teaspoon chopped thyme leaves

Kumara topping

500g small red kumara, scrubbed
1 cup grated cheddar cheese or�� cup freshly grated parmesan

To serve

Cooked green peas

Method

Pre-heat the oven to 190°C. Lightly grease a medium-sized oven proof dish.

Lamb

Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the lamb mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove to a bowl and set aside.

Reduce heat to low, add another dash of oil and add the onion and carrot. Cook for 10 minutes until the onion is soft. Return lamb to the saucepan with the tomatoes, stock and Worcestershire sauce. Bring just to the boil, then reduce heat, partially cover and cook mince at a gentle simmer for 30 minutes, stirring occasionally. Stir through the chopped herbs and season. The mince should be thick but not dry.

Kumara topping

Boil kumara in lightly salted water for about 25 minutes or until tender. Drain, then using kitchen paper to help you, peel away the skin. Cut kumara in round slices.

To assemble

Spoon mince into the greased ovenproof dish and top with the kumara slices. Sprinkle with the grated cheese and place in the oven to cook for 25 minutes or until hot and bubbling.

Suitable Cuts
Nutrition
Tips & Tricks

LAMB OR BEEF MINCE

Nutrition Information Per Serving

Serving size: 391g

Energy kJ (kcal)	1888 (451)
Protein (g)	29.6
Fat (g)	23.8
Saturated (g)	13.8
Carbohydrate (g)	28.0
Sugars (g)	10.0
Sodium (mg)	823
Iron (mg)	2.1
Zinc (mg)	5.0
Vitamin B12 (ug)	2.0
Vitamin D (ug)	N/A
Selenium (ug)	6.6

Make the Shepherd's Pie ahead of time and keep refrigerated until ready to cook. Alternatively, freeze one to have on hand during a busy week. You will have to defrost and cook in the oven for at least an extra 15 minutes until hot and bubbling.
To reduce the fat content of this dish, use Edam cheese.
Cooking kumara in their skins prevents them from breaking up and the flesh becoming watery.
Add 1 cup frozen green peas into the mince before placing in the ovenproof dish and topping with the kumara slices.
Individual mini pies made up in ramekins are useful if you have children needing to eat at different times.�