Shepherd’s Pie
Low GI, Gluten-Free, Lactose-Free Option
Prep & Cook Time: 30–40 minutes
Serves: 4–6
Ingredients
✓ 1 kg grass-fed beef mince
✓ 1 medium onion, finely diced
✓ 1 stick celery, finely diced
✓ 1 carrot, finely diced
✓ 1 large mushroom, finely diced
✓ 1 handful spinach, chopped
✓ 1 large sweet potato
✓ 3 tbsp tomato paste
✓ 2 tbsp Worcestershire sauce
✓ 2 cups beef stock
✓ 1 bay leaf
✓ 1 clove garlic, crushed
✓ 2 tbsp butter (or ghee for lactose-free)
✓ ghee or olive oil for cooking
Method
1. Heat a large frying pan over medium heat and add a small amount of ghee or olive oil. Add the grass-fed mince and cook until browned.
2. Add the finely diced onion and cook until softened.
3. Stir in the tomato paste and Worcestershire sauce, then add the celery, carrot, mushroom, and spinach.
4. Pour in the beef stock, add the bay leaf and crushed garlic, and allow the mixture to simmer for about 5 minutes so the flavours combine.
5. While the mince mixture cooks, peel the sweet potato and dice into small cubes.
6. Steam the sweet potato for 15–20 minutes, or until soft.
7. Mash the sweet potato with 2 tablespoons of butter or ghee until smooth.
8. Transfer the mince mixture into an oven-safe baking dish.
9. Spread the mashed sweet potato over the top using a fork to create a slightly textured surface.
10. Bake in the oven at 180°C for 15 minutes. For a crispier top, finish under the top grill element for a few minutes until lightly golden.
Serving Suggestion
Serve hot with a fresh green salad or steamed greens for a balanced, nutrient-dense meal.