Shepherd’s Pie – Lynda Gray’s version with a twist.

Shepherd’s Pie – Lynda Gray’s Version with a twist.

pie and hat


Shepherd’s Pie

catering for four people


500 grams of organic turkey mince or free range turkey mince

4 medium sized onions – chopped up into smallish pieces

frozen organic peas

3 medium size carrots sliced

2 medium sized zucchinis sliced

4-6 potatoes or sweet potatoes if desired (sliced and chopped up)

50 grams of organic butter

two – three tablespoons of milk (cows, soya, rice or almond)

A little seeded mustard if desired.

Tasty cheddar cheese grated enough to cover one layer of the pie

spices : cumin, coriander and turmeric one teaspoon each

Some fresh basil or ground basil

Sea salt and ground black pepper

Tomato paste

Method:  take out a frying pan and 1-2 tablespoons of olive oil, fry the onions until brown, then turn the heat down and place the mince

in.  Add all the herbs and spices and mix into the mince and onions.  Once cooked place in in the bottom of your pie dish. Take out one saucepan to cook the vegetables slowly. The other saucepan to cook the potatoes in, on high until soft.

Once the vegetables are soft drain the water and place them on top of the mince and onions in the pie dish.  Spoon the tomato paste on top,

just a thin layer and then place a layer of grated  cheese on top.

Once the potatoes are soft, drain a mash them up and add 50 grams of organic butter and a small amount of milk (cows, rice, soya or almond).  You can even add a little seeded mustard for extra flavour.

Spoon the potatoes on top until fully covered.  Then using a kitchen fork swerve around the potato to give that finished look.

Place in a preheated oven at 180 degrees Celsius or 356 Fahrenheit for approx. 20 minutes.

pie on its own



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