In need of a new recipe that contains loads of veggie goodness and tastes great too? This light but hearty pie is a quirky twist on the ol’ traditional shepherd’s or cottage pie and is packed with nutrients and flavour. It’s loaded with fibre which we all know is good is important for digestive health and helps prevent certain diseases, and, even the kids will love it. We also find it to be one of those dishes that can be whipped up quickly and for any season, which is a bonus.
- 1 brown onion finely diced
- ½ cup diced mushrooms
- ½ cup diced carrot
- ½ cup diced zucchini
- 500 g beef or lamb mince
- 1 cup cooked green peas
- 1 tin organic lentils
- ½ cup good quality beef or veggie stock/broth
- 2 tbsp (or so) gluten plain free flour
- 3 medium sweet potatoes
- A little organic butter + milk
- Salt and pepper
- Heat 1-2 tbsp olive oil in a frying/cast iron pan over medium heat.
- Add the onion and cook until soft. Add the mushrooms, carrot and zucchini and cook, stirring, for a few minutes until they begin to soften.
- Next add the mince meat and brown off well, cooking until the veggies are soft.
- Add the stock, mixing through the mince + veggie mix, then add the flour, little by little, whilst gently mixing to absorb the stock and make a gravy. Once you have the consistency you like (adding more stock and/or flour to get an amount of gravy you desire), salt + pepper the mix and gently mix through the cooked green peas and the tin of lentils (rinsed first).
- Spoon the pie mixture into a ceramic dish and preheat your oven to 200 degrees.
- Make your sweet potato top by boiling the potatoes and mashing with a little organic butter and milk, salt and pepper.
- Cover the top of the mince mix with your sweet potato mash and bake in the oven for 10-15min or until it’s as crispy and brown as you like it. Enjoy!
For a vegetarian version replace the mince with another tin of lentils.
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