Veg-Heavy Shepherd’s Pie with Root Veg Mash
I love shepherd’s pie. I’m not fussy about the mince used – I will happily use whatever I have on hand, but over the years, I have got more particular about the flavours and contents of the meat sauce and the mash.
The sauce is very similar to my veg-packed bolognese sauce or lasagne one. It contains several different types of vegetables, but while I mix them up for whatever I have on hand for the bolognese, I tend to stick to the same ones over and over for my shepherd’s pie: onion, celery, carrot, fresh greens, peas. Other than adding in the greens, this is the veg my dad used to use in his shepherd’s pie when I was growing up, and it never tastes quite the same to me without them.
And the mash, well, you can make a standard potato mash of course. But there are two different root vegetables I have come to love far more when topping this pie: parsnip or celeriac. You can use them on their own, or mix them half-and-half (or any mix) with potatoes. Personally, I am a celeriac fanatic and since the kids love it, too, I tend to favour that one. But there’s no denying that the parsnip one is delicious and since parsnips are much easier to find year-round in the supermarket, it will more than do in a pinch!
I made this for a small family gathering recently and it went down very well, with everyone having seconds while chatting over a glass of wine.
As the weather turns colder, I find myself making a lot more comfort foods, and this, along with my chilli, is my go-to on dreary days. Cheap, easy, delicious. Win, win, win.
This veg-packed shepherd's pie is loaded with delicious flavours and is the perfect comfort food for a dreary day. Easy and cheap to make. Gluten and dairy free. Low carb, paleo.
- 2 tablespoons olive or coconut oil
- 1 onion, finely diced
- 2 large carrots, finely diced
- 3 sticks celery, finely diced
- 500 g (1 lb) pork, lamb or beef mince (all are delicious in this)
- 1 teaspoon English mustard powder (you can use 1-2 teaspoons cornflour or arrowroot instead, but it won't have the same flavour)
- 400 g (14oz) tin chopped or plum tomatoes
- 1 tablespoon Worcestershire sauce (or use a mix of tamari/coconut aminos and apple cider vinegar for a similar sugar free taste)
- 1 tablespoon Herbes de Provence (or dried basil and oregano)
- 2 large handfuls (about 2 cups) fresh spinach or kale
- 4 medium parsnips or 1 large celeriac, peeled and diced
- 2 large baking potatoes (or 2 more parsnips/1/2 another celeriac), peeled and diced
- 125 ml (1/2 cup) milk or non-dairy milk (I like oat milk)
- 2 tablespoons olive oil or butter
- salt & pepper, to taste
- large handful of grated Cheddar, optional
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In a large frying pan, heat the oil and fry the onion, carrot and celery gently over low-medium heat for about 5 minutes, until the veg is softened and the onion translucent. Add the mince and fry for another 10 minutes until the meat is browned and the veg soft. Stir through the mustard powder for the last 3 minutes. Pour in the chopped tomatoes then refill the can to the top with water (or stock) and pour in, too. Stir through the Worcestershire sauce and herbs, then bring to the boil and allow to simmer for 20 minutes, or until thickened and the flavours have intensified. Add the spinach for the last minute to wilt, then pour the sauce into a large casserole dish and set aside.
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While the sauce is thickening, preheat the oven to 200C/400F/gas 6, and bring a large pot of water to the boil. Add the diced parsnips or celeriac and potatoes and boil until soft (about 20-25 minutes). Mash with a potato masher or blitz in a food processor with the olive oil and milk. Season to taste, then spoon over the meat sauce in the casserole dish. Scatter over the cheese, if using, then bake in the preheated oven for about 15-20 minutes, until the sauce is bubbling up round the sides and the mash has darkened slightly (if using cheese, it will go a lot more golden - without, it can be quite pale still).
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