Veggie Loaded Shepherd’s Pie
I’ve always loved a good hearty Shepherd’s pie and this veggie loaded version is no exception. By pairing the sweet potato with cauliflower in the mash, we get the main benefit of a topping that is both lighter in calories and carbs. This pie reheats well as leftovers and also freezes well for meal prep. If you aren’t planning on eating it straight away, you can skip the oven step and freeze portions of mince and mash to reaheat later.
Veggie Loaded Shepherd’s Pie
Peel the Sweet Potato and dice into roughly 2 inch cubes. Separate the Cauliflower into Florets. Put Both vegetables into a large stockpot and fill with enough water to just cover. Bring to a boil over high heat and reduce the temperature down to medium/low while you prepare the filling.
Finely Dice the Onion and saute in 1 tbsp oil over a medium-high heat. Once the onions have softened, add the mince and break apart as it browns. Once browned evenly, add in the peas, carrot & corn to the mince and onion mixture.
Combine all sauce ingredients in a small bowl or jug and whisk to dissolve any floury lumps. Pour sauce over the mince and stir to combine. Once the sauce is bubbling and starting to thicken, reduce the temperature to low.
Check that the sweet potato and cauliflower have become soft. If so, drain the liquid and return vegetables to the stockpot. Add the mustard and mash until smooth. For this I use an electric potato masher for a smooth consistency, however a regular potato masher should achieve similar results just might take a bit more mushing.
From this step you can either separate the mince and mash out into containers for meal prep, or continue to make a full baked pie to serve up family style.
In a large oven proof dish, layer the mince first and top with the mash, spreading out evenly. Sprinkle some Feta Cheese on top and bake in a pre-heated oven at 180oC for 30-45 minutes until golden brown.
Ingredients
Directions
Peel the Sweet Potato and dice into roughly 2 inch cubes. Separate the Cauliflower into Florets. Put Both vegetables into a large stockpot and fill with enough water to just cover. Bring to a boil over high heat and reduce the temperature down to medium/low while you prepare the filling.
Finely Dice the Onion and saute in 1 tbsp oil over a medium-high heat. Once the onions have softened, add the mince and break apart as it browns. Once browned evenly, add in the peas, carrot & corn to the mince and onion mixture.
Combine all sauce ingredients in a small bowl or jug and whisk to dissolve any floury lumps. Pour sauce over the mince and stir to combine. Once the sauce is bubbling and starting to thicken, reduce the temperature to low.
Check that the sweet potato and cauliflower have become soft. If so, drain the liquid and return vegetables to the stockpot. Add the mustard and mash until smooth. For this I use an electric potato masher for a smooth consistency, however a regular potato masher should achieve similar results just might take a bit more mushing.
From this step you can either separate the mince and mash out into containers for meal prep, or continue to make a full baked pie to serve up family style.
In a large oven proof dish, layer the mince first and top with the mash, spreading out evenly. Sprinkle some Feta Cheese on top and bake in a pre-heated oven at 180oC for 30-45 minutes until golden brown.
Notes
FAQ
Sure, you can totally substitute the Sweet Potato & Cauliflower Mash for Regular Potato Mash. You can also substitute the Feta for a different cheese, such as cheddar or mozzarella for a more traditional pie.
Any mince will work fine in this recipe, however if your mince has a higher fat content – you might need to fry it off for a bit longer. For example, if the type of mince you use releases a lot of liquid – it’s best to continue cooking until this liquid has evaporated and the mince starts to render out some of its fats. This fat can be used to further brown the mince and add flavour. Too much liquid remaining from these early stages will result in a runny filling.
If your sauce is too thick, you can add in a few tbsp water at a time until it returns to the consistency you desire. However, if your Sauce is too thin – i.e. too much mince or vegetable liquid – you can thicken further by adding a flour and water slurry. Make this by mixing in a small clean bowl 1tbsp flour + 2tbsp water. Ensure this runny paste is smooth and free of lumps before adding to the mince and sauce mixture, then cook through until thickened further.
Key Ingredients
