Shepherds Pie is something we had often when I was growing up, it was mostly made to use up any items in the fridge prior to my parents doing their next lot of grocery shopping. It didn’t matter how often we had it, I loved it and I still do. It’s unique in that every time you make it, it taste’s a little bit different to the last time – perhaps because you can put different vegetables in it each time. It freezes and reheats really well, it’s great as leftovers for lunch or dinner the next day and best of all, it’s actually pretty good for you. If you’re children are fussy about their vegetables, dice or mash them before adding to the mince mixture.

Prep: 15 minutes

Cook: 40 minutes

Serves: 4

Ingredients

• 175 g mince beef
• 500 g mixed vegetables, diced
• 100 g prepared lentils (40 g dried lentils, soaked overnight)
• 1 onion, diced
• 500 g potatoes, mashed
• 2 – 3 tbs tomato sauce
• 2 – 3 tbs BBQ sauce
• 1 tbs Worcestershire sauce
• 1 tsp oil
• salt and pepper, to taste

Method

1. Preheat oven to 180C and grease a baking dish.
2. In a fry pan over medium heat, heat the oil and cook the onions and mince until the onions are soft and the mince has browned.
3. Add the mixed vegetables to the pan and cook until the vegetables are cooked.
4. Add the lentils, tomato sauce, bbq sauce, worcestershire sauce and stir to combine.
5. Add the mince mixture to the baking dish and evenly top the mixture with mashed potatoes.
6. Place the shepherds pie in the oven and bake for 20 minutes or until the mashed potato has browned.