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Shepherd’s pie with root vegetable mash

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Topped with a creamy root vegetable mash, this recipe is the ultimate way to up the ante of your regular shepherd's pie.

  • Serves4
  • Cook time45 minutes
  • Prep time20 minutes
Shepherd's pie with root vegetable mash

Ingredients

  • 400g brushed potatoes, peeled, coarsely chopped
  • 2 parsnips, peeled, coarsely chopped
  • 1 turnip, peeled, coarsely chopped
  • 40g butter, chopped
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 100g bacon rashers, chopped
  • 150g cup mushrooms, chopped
  • 1 carrot, peeled, finely chopped
  • 1 garlic clove, crushed
  • 500g Coles Australian Lamb Mince
  • 410g can Ardmona Rich & Thick Diced Tomatoes with Mixed Herbs
  • 1 tbs Worcestershire sauce
  • 1 large zucchini, grated
  • Olive oil, to drizzle
  • Mixed salad leaves, to serve

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Method

  1. Step 1

    Preheat oven to 180°C. Cook the potato, parsnip and turnip in a large pot of boiling water for 12-15 mins or until tender. Drain. Use a fork to mash until smooth. Add the butter and stir to combine. Season well.
  2. Step 2

    Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion, bacon, mushroom and carrot for 5-7 mins or until tender. Add the garlic and cook for 1 min. Add the mince and cook, breaking up lumps with a wooden spoon, for 5 mins or until browned. Add the tomato and Worcestershire sauce. Bring to a simmer. Reduce heat to low and cook for 10 mins or until thickened. Stir through zucchini. Season.
  3. Step 3

    Spoon the mince mixture among four 1½-cup (375ml) ramekins or pie dishes. Top with the mash mixture. Drizzle with extra olive oil. Place on a baking tray. Bake for 20 mins or until tops are golden. Serve with the mixed leaves.

    Shepherd’s pie with root vegetable mash

    Shepherd’s pie with root vegetable mash
    • Serves4
    • Cook time45 minutes
    • Prep time20 minutes
    Ingredients
    • 400g brushed potatoes, peeled, coarsely chopped
    • 2 parsnips, peeled, coarsely chopped
    • 1 turnip, peeled, coarsely chopped
    • 40g butter, chopped
    • 2 tsp olive oil
    • 1 brown onion, finely chopped
    • 100g bacon rashers, chopped
    • 150g cup mushrooms, chopped
    • 1 carrot, peeled, finely chopped
    • 1 garlic clove, crushed
    • 500g Coles Australian Lamb Mince
    • 410g can Ardmona Rich & Thick Diced Tomatoes with Mixed Herbs
    • 1 tbs Worcestershire sauce
    • 1 large zucchini, grated
    • Olive oil, to drizzle
    • Mixed salad leaves, to serve
      Description

      Topped with a creamy root vegetable mash, this recipe is the ultimate way to up the ante of your regular shepherd's pie.

      Method
      1. Step 1

        Preheat oven to 180°C. Cook the potato, parsnip and turnip in a large pot of boiling water for 12-15 mins or until tender. Drain. Use a fork to mash until smooth. Add the butter and stir to combine. Season well.
      2. Step 2

        Meanwhile, heat the oil in a large frying pan over medium heat. Cook the onion, bacon, mushroom and carrot for 5-7 mins or until tender. Add the garlic and cook for 1 min. Add the mince and cook, breaking up lumps with a wooden spoon, for 5 mins or until browned. Add the tomato and Worcestershire sauce. Bring to a simmer. Reduce heat to low and cook for 10 mins or until thickened. Stir through zucchini. Season.
      3. Step 3

        Spoon the mince mixture among four 1½-cup (375ml) ramekins or pie dishes. Top with the mash mixture. Drizzle with extra olive oil. Place on a baking tray. Bake for 20 mins or until tops are golden. Serve with the mixed leaves.