Shepherds Pie

I love cooking once, eating twice or even three times!

This serves heaps of people and can be made in advance, cooked slowly in the oven or banged in the slow cooker, reheated, or frozen and reheated. A perfect recipe for those extra days when you know you’ll be home late.

Make it vegetarian and replace the mince with an extra 3 cups of beans

To make:

In a large casserole dish put:

3 grated carrots

2 finely diced onions

lots of garlic, diced

1 eggplant, grated

1 small pumpkin grated or diced

1 large jar of passatta sauce or two tins of tomatoes

1 tbsp of nutritional yeast

2 tsps of smoked paprika

2 tsps of Italian herbs

1 tsp of dried mustard powder

salt, pepper and chili to taste

4 – 5 cups of precooked or tinned kidney beans or similar

500 grams of lamb mince

3 tbsps of olive oil

1 cup broth/stock

Mix well.

Cook in the oven on 100 degrees for 3 to 4 hours. Or cook in the slow cooker over night. Or cook in the oven on 180 degrees for 1 hour.

Add mashed potato on the top ( I used 8 medium potatoes). Sprinkle with cheese. Cook until hot right through.

Serves 10 to 15 people

Time in the kitchen: 20 minutes prep time.