Shepherd’s Pie is an old favourite of mine that I have had a hankering for recently. Potatoes aren’t something we really eat these days, so I thought I would give it a go with one of their delicious relatives; kumara or sweet potato. The result was much better than I expected and something I know will now be one of our family favourites for many years to come.
Gluten, dairy, refined sugar, nut and egg free.
1 1/2 cups of kumara
1/4 cup almond milk
2 Tbs olive oil
1/4 tsp mineral salt
800gm beef mince
One small red onion (optional – you could substitute for shallots or leeks)
2 cloves garlic, minced
2 Tbs 100% tomato paste (optional – pumpkin purée would also work well for a nightshade free option)
1 tsp mineral salt
1/2 – 1 cup chicken stock (preferably home made) or bone broth
1 Tbs rice flour
Fresh or dried herbs such as thyme and oregano
Preheat oven to 200 degrees.
1. Boil kumara until very soft, then mash with almond milk, oil and salt before topping the pie. (I made the mince filling while the kumara was cooking).
2. Gently cook onion and garlic on a low heat until soft. Increase temperature and add mince, grated zucchini, herbs and salt and cook for a further 5 – 10 minutes or until mince is almost cooked through.
3. Mix rice flour and tomato paste with 1/2 cup chicken stock/broth until smooth and add to mince. Add additional stock/broth if required, until mince is moist and covered but not submersed in liquid. Reduce for 5 minutes or so on a low heat.
4. Pour mince mixture into a casserole dish and top with mashed kumara. I also sprinkled the pie with my parmesan pizza topping (https://littlebare.net/2014/11/27/parmesan-pizza-topping-dairy-free/).
5. Cook until golden brown on top (I switched my oven to grill for the last two minutes!).
Warning: may cause your toddler to run around saying ‘MORE PIE’!
x Aunty Bee