Serves: 6 – 8
Prep time: 20 mins
Cooking time: 2 ½ hours
- 500g lean beef or lamb mince meat
- 6 large baking potatoes
- 1 swede
- 1 packet of fresh chives
- 1 tablespoon of dairy free butter
- 1 teaspoon nutmeg
- 2 tablespoons dried thyme
- 2 tablespoons dried rosemary
- 1 tablespoon tomato puree
- 1 tablespoon marmite
- 350 ml boiling water
- 2 tablespoons cornflour
- 6 large carrots
- Pinch salt and pepper
- Preheat the oven to 160 degrees
- Peel and dice the carrots and place into a large casserole dish
- Finely chop the fresh chives and add to the casserole dish with the dried thyme, salt, pepper, and rosemary
- Heat a large frying pan over a medium heat and brown the mince with a little olive oil. This is best done in two batches.
- Once browned remove from the pan with a slotted spoon and add to the casserole dish.
- Fill the kettle and put it on to boil
- Mix the corn flour with a little water and form into a liquid solution
- Add the boiling water to the casserole dish with the marmite and tomato puree.
- Add the cornflour solution to the dish and combine
- Once combined cover with tin foil and place in the oven for 2 hours
- Check after approx 1 hour – if it looks a little dry add some more water and place back in the oven.
- Peel and boil the swede and the potatoes in a pan over a high heat. They are cooked when a knife can easily slide through them.
- Drain the water and add the dairy free butter and nutmeg to the pan. Using a potato masher, mash the contents of the pan together. Set to one side until the meat has cooked.
- Once the meat has been in the oven for at least 2 hours remove and uncover. Add the swede/potato mash on top. Using a fork gently cover the top of the dish until none of the meat can be seen. Be gentle here as you don’t want the mash to sink into the meat!
- Then turn the oven up to 180 and place the casserole dish back in the oven for half an hour.
- Remove when the meat is bubbling and the top of the mash has turned golden brown.
- Serve and enjoy!
There is honestly nothing better than a shepherds pie on a cold January day. This is one of the most comforting meals, my family love to have it on a Sunday for lunch. It is super easy to prepare, and is one that the whole family can enjoy. Once made and cooled, you can keep it in the fridge for about 4-5 days in a sealed air tight container.