Photo by: Cotter Crunch
Not-So-Traditional Shepherd’s Pie
Ingredients:
Filling
500g meat, minced or diced (chicken, lamb, beef all work well)
2 leek, sliced
1 onion, diced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garam masala
1/4 cup of chicken broth
Salt and pepper
Topping
4-5 cups veggies (Use a mix of whatever needs using up! Good combos are cauliflower, broccoli and zucchini or beetroot, carrot and pumpkin)
4 tablespoons butter
1/4 cup chicken broth
Optional extras: 2-3 teaspoons turmeric powder, 2 egg yolks
Method:
Preheat oven to 180C.
Add butter, leek and onion to a casserole dish and sauté until soft.
Add the rest of the filling ingredients and cook until the meat is sealed and the liquid has reduced.
For the topping, add veggies, butter and broth to a saucepan and cook until tender. Place ingredients in a blender, add egg yolks and spices (if using) and blitz until smooth.
Spread topping over the filling ingredients.
Bake for 15-20 mins (or until topping is slightly browned). Time saving tip: skip this last step by cooking the meat until done at Step 3!