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Shepherd’s Pie with Extra Veg Recipe

Shepherd’s Pie with Extra Veg

If I’m going to spend a bit longer in the kitchen preparing a family meal, I’d like it to be something that really ticks all the boxes in terms being a healthy and delicious recipe. And if it can be eaten for more than one days in a row, all the better!

I really love this version of good old-fashioned Shepherd’s Pie. It’s got a bit more flavour, and you can hide in loads of vegetables too. It’s my modified take on a recipe I picked up from one of those Waitrose recipe cards couple of years ago. Both my children and my husband love, so it’s a real winner. And best of all, you can include 5 or 6 different vegetables in this recipe, without the kids really even noticing.

The recipe itself says it serves six, but I find it will give two adults and two children (five year olds) two dinners. As with most of these types of dishes, it just seems to improve overnight.

What you need:

For the mash on top

  • 2 sweet potatoes (about 500g, peeled and diced)
  • 2-3 white potatoes (about 500g, peeled and diced)
  • splash of milk
  • knob of butter

For the filling:

  • 1 tbsp of sunflower or other oil
  • 1 onion, chopped
  • 1 large carrot, finely grated (or 2 smaller ones)
  • 500g lamb mince (I try to buy organic when I can)
  • 1 tsp cumin seeds
  • 1 tin of chopped tomatoes
  • 1 tbsp Patak’s Mild Curry Paste
  • ½ chicken stock cube
  • 200g frozen peas
  • 2-3 cubes of frozen chopped spinach


  1. Cook the potatoes in a pan of boiling water for about 15 minutes, until tender. Drain well and mash with splash of milk and a knob of butter.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, grated carrot, mince and cumin seeds and cook for 5 minutes until golden.
  3. Stir in the chopped tomatoes, the curry paste and the stock cube and bring to boil. Stir well and then let simmer without a lid for around 10-15 minutes while you sort out the mash.
  4. Preheat the oven to 200°C, gas mark 6. Stir in the peas and spoon into an ovenproof dish (medium oval or about 18x25cm if rectangular).
  5. Spoon over the mash, place on a baking sheet and bake for 20 minutes, until the top is lightly browned.

So you’ll end up with a dish that has sweet potatoes, carrots, peas, tomatoes and spinach, plus a bit of onion and potatoes. And it tastes great! If your kids taste buds are not quite so adventurous, you can use even less curry paste and skip the cumin seeds. And for really fussy eaters just use the grated the carrot, but skip the spinach as I know some little ones are great at spotting the ‘green bits’, even though they are very small.

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