Immune Boosting Sheperd's Pie with Luka from Boob to Food

The Lovely Luka McCabe (Boob to Food Founder, mumma, midwife and nutritional consultant) shared a recipe from her new book with us! It's a nutritious, family-friendly, wintery Shepherd's Pie with Mixed Veg Mash, packed full of all her fave Undivided Products.

INGREDIENTS

1 TBSP ghee or olive oil

1 brown onion, diced

2 garlic cloves, minced

2 carrots, diced

2 sticks celery, diced

500g organic pasture-raised lamb mince

2 sprigs thyme or rosemary, stalks removed and finely diced

1 can drained and rinsed cannellini beans

500ml GOOD BONES Chicken Broth

1 TBSP cassava flour (will also work with plain white flour, buckwheat or spelt)

1 cup frozen peas

2 TBSP GOOD Sauce BBQ

1 TBSP GOOD BALSAMIC

Salt and pepper to taste

Optional: 200g frozen liver, grated

Mash:

600g mixed root vegetables (white potato, sweet potato and pumpkin work well)

200g cauliflower

½ cup parmesan cheese (optional)

2 TBSP milk of choice - we love OMG Oat Milk!!

Salt and pepper to taste

Method:

  1. Heat ghee/oil in a large frying pan/cast iron pot over medium-high heat. Add onion, garlic, carrot and celery and cook, stirring, for 5 minutes or until softened.

  2. Add lamb mince and rosemary/thyme (and optional liver if using) and cook for 8 minutes, stirring frequently with a wooden spoon to break up lumps.

  3. Stir in drained beans, flour and bone broth and bring to the boil. Reduce heat to low and simmer with the lid on for about 30 minutes.

  4. Preheat the oven to 180C fan-forced. Place a large pan of water (with a pinch of salt) on the heat and bring to the boil.

  5. Cut the potatoes/pumpkin into 3cm chunks, and the cauliflower into florets. Cook just the potatoes/pumpkin in the boiling salted water for 10 minutes, add the cauliflower for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.

  6. Check the consistency of the mince – you want it slightly wetter than a bolognaise mince, as it will thicken further in the oven. Add the BBQ sauce and balsamic vinegar, taste, and season.

  7. Place the mince mixture into an ovenproof 8-cup (approximately 20cmx20cm) casserole dish.

  8. Sprinkle the frozen peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top and spread around, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits. 

  9. Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.


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