NZ Woman's Weekly

Shepherd’s pie recipe

Shepherd’s pie recipe
  • Meal Type

    Pie
  • Servings

    8+
  • Courses

    Dinner

This is a wonderful old-fashioned recipe that I have adapted to include kumara instead of potato. I have also added spinach. This pie is the perfect way to use leftovers from a roast or any leftover meat you may have. And it takes hardly any time to make. I hope you enjoy it.

  • 400g kumara
  • 25g butter
  • 1 lemon
  • 2 onions, finely chopped
  • 1 tbsp olive oil
  • 4 sprigs of fresh thyme, or ½ tsp dried
  • 200g leftover roast lamb, beef or chicken, chopped into small pieces
  • Salt and pepper
  • 2 tsp flour
  • 150ml water
  • ½ cup fresh parsley, finely chopped
  • 150g spinach leaves
  • Grated cheese (I used Parmesan)
  1. Peel the kumara and cook in salted water until soft. Mash with the butter and a squeeze of half a lemon. Set aside.
  2. Put the chopped onion in a pan with the olive oil and cook until soft, then add the thyme and the cold meat.
  3. Season with salt and pepper, then stir the meat to combine with the onion and thyme.
  4. Sprinkle with the flour and stir until the flour has been absorbed. Add the fresh water (or use the water from cooking the kumara for extra nutrition).
  5. Stir until the mixture thickens, then add another squeeze of lemon and the chopped parsley.
  6. Spoon into an oven-proof dish. Put the spinach in the hot frying pan to wilt, then put that on top of the meat. Add the mashed kumara on top.
  7. Sprinkle with the grated cheese and cook in a 200oC oven for 30 minutes.

Take a look at this winter stew recipes here.

NZWW Dec-29-2014 issue

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