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