Shepherd's pie with turnip mash topping
This is a slight variation on a classic shepherd's pie recipe, with veal and pork mince topped with a turnip and potato mash. An affordable family fave at $3.10 per serve
- 20 mins preparation
- 1 hr cooking
- Serves 6
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Ingredients
Shepherd's pie with turnip mash topping
- 2 tablespoon olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 500 gram pork and veal mince
- 2 cup beef stock
- 2 tablespoon tomato sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon thyme leaves, plus extra to garnish
- 500 gram turnips, peeled, chopped
- 1 large potato, peeled, chopped
- 60 gram butter, chopped
Method
Shepherd's pie with turnip mash topping
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1Preheat oven to 180°C.
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2In a large frying pan, heat oil on high, then sauté onion, celery and carrot for 3-4 minutes.
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3Add mince and brown for 3-4 minutes. Stir in stock, sauces and thyme.
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4Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until most of the liquid has evaporated.
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5In a medium saucepan, cook turnips for 25-30 minutes until tender, adding potato during the final 15 minutes of cooking time. Drain well, then mash with butter and season.
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6Spoon mixture into an 8-cup oven-proof dish. Top with mash and ruffle with a fork. Sprinkle with extra thyme leaves.
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7Bake for 20-25 minutes until golden. Sprinkle with a few extra thyme leaves, then set aside for 5 minutes before serving.
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