Shepherd’s Pie is a true winter classic… A great way to create a budget friendly, veggie filled meal in the Thermomix that is both delicious and comforting.
I opted to use low carb potatoes in mine, but you could easily substitute them with sweet potato or alternatively this popular mashed cauliflower recipe. To make this a complete meal, you can steam vegetables from step 5 if you wish, and you can also opt to make it dairy free or top with grated cheese too! Enjoy.
Love Nik xx
Ingredients
Mince Ingredients
- 1 medium brown onion - peeled, halved
- 1 medium carrot - roughly chopped
- 2 cloves of garlic - peeled
- 30 g olive oil
- 300 g liquid beef stock - or 300g | 10.6 oz water + 1 tbsp beef stock concentrate
- 70 g tomato paste
- 5 g worcestershire sauce - or soy sauce
- 1 tsp paprika
- 1/4 tsp cracked black pepper
- 500 g lamb - or beef mince
- 100 g frozen peas
Rustic Mash
- 500 g potatoes - unpeeled, cut into small cubes
- 30 g butter
- 30 g cream
- 1/2 - 1 tsp salt
Instructions
- Add onion, carrot and garlic to mixer bowl. Chop for 3 sec/speed 6/MC on. Scrape bowl down.
- Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
- Add stock, tomato paste, worcestershire sauce, paprika and pepper to mixer bowl.
- Insert simmering basket and put the mince inside the simmering basket.
- Put your deep steaming tray in place with the potatoes inside. Cook for 20 min/steaming temp/speed 3. Break mince up with a spoon carefully half way through cooking.
- Set your mince aside in your baking dish, preheat your oven to 200°C or 400°F and continue to cook potatoes for a further 5 min/steaming temp/speed 3, or until cooked.
- Stir through peas and desired amount of gravy (liquid in the mixer bowl) through the mince.
- At this point you can choose to rinse the mixer bowl if you want to, put your potatoes into the mixer bowl with butter, cream and salt - mash briefly for 3-4 sec/speed 4/MC on. Repeat if required.
- Top mince mixture with rustic mash and bake in the oven for 20 min, or until golden brown.
Notes
Bellini Users
Use your sharp blade for this recipe.
At step 5 use ST temp if using an Intelli and 120-130°C or 250-270°F if using a Supercook.
At step 6 use ST temp if using an Intelli and 120-130°C or 250-270°F if using a Supercook. Add on a extra cooking time if required.
At step 8 process until desired mash consistency.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 220g | Calories: 406kcal | Carbohydrates: 13.3g | Protein: 23.3g | Fat: 28.2g | Saturated Fat: 11.7g | Sodium: 432mg | Sugar: 4.1g
