Shepherd’s Pie with Spring Vegetables and Crunchy Salad

Shepherd’s Pie with Spring Vegetables and Crunchy Salad

Ready in 50 minutes Serves 4-5
This dish most recently appeared in Classic for Four 5 Night on Sunday, November 26, 2017.

Want a quick weeknight meal? Make the pie the day before then keep in the fridge, covered, until ready to eat. Simply preheat oven to 200°C and cook pie for 20-25 minutes, until hot through.


Shepherd’s Pie with Spring Vegetables

  • 800g potatoes, diced 2cm
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 650g lamb mince
  • 1 brown onion, finely diced
  • 1 teaspoon salt
  • 1 eggplant, diced 1.5cm
  • 1 carrot, grated
  • 70g tomato paste
  • 2 tablespoons lamb spices
  • ½ cup white wine (optional)
  • 1 cup beef stock
  • 250g frozen peas
  • 2 tablespoons Worcestershire sauce
  • 1½ cups grated tasty cheese

Crunchy Salad

  • ½ iceberg lettuce *
  • 1 capsicum
  • ½ telegraph cucumber
  • 2-3 radishes
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon wholegrain mustard


  1. Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Lightly grease a large baking dish (measuring about 20 x 30cm). Prepare your pie ingredients. Cook potatoes in pot of boiling water for about 15 minutes, until tender. Drain well and return to pot with butter and milk and mash until smooth. Season to taste and set aside.
  2. While potatoes cook, heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 4 minutes, breaking up lamb with wooden spoon as it cooks, until browned. Add onion, salt and eggplant and cook a further 3-4 minutes, until starting to soften.
  3. Add carrot, tomato paste and lamb spices to pan and cook 1-2 minutes, until fragrant. Add wine (if using) and simmer until evaporated. Add stock and peas and simmer for about 3 minutes, until thickened. Stir through Worcestershire and season.
  4. Pour lamb mixture into baking dish. Use a spoon to evenly spread mashed potatoes over mince. Sprinkle with cheese and bake (on upper-middle oven rack) for about 8 minutes. Turn oven to high grill and grill for about 2 minutes, until cheese is bubbling and golden. Watch to ensure it doesn’t burn.
  5. While pie is baking, mix oil, vinegar and mustard in a large bowl. Roughly chop lettuce and thinly slice capsicum, cucumber and radishes. Add veggies to bowl with dressing and toss to combine. Season to taste. Allow pie to rest for 5 mins before serving.
  6. To serve, divide Shepherd’s pie with spring vegetables between plates and serve with a handful of crunchy salad.

Nutritional Information

Energy 2712 kj
648 kcal
Protein 44.5g
Carbohydrate 39.5g
Fat 31.5g