Welcome to Winter! Tis the season for slow cooking, casseroles, bakes and all things warm and hearty. I haven’t made Shepards Pie with Parmesan mash since last year, when I was around 28 weeks pregnant and went on a mad baking and cooking spree with the aim of stocking up our freezer. Thankfully I started early as our little man arrived just four weeks later!
This thawed really well, I just let it defrost in the freezer overnight and zapped it in the microwave come dinner time, which was really handy during those early weeks when we were back and forth between home and the hospital, and also when our baby boy eventually came home.
You could add extra veggies to this if you like, I contemplated adding zucchini and capsicum but alas as I am now a meal planning Queen, they were reserved for another meal.
This was a hit with all three of my boys (Daddy included). There was plenty left over for dinner the following night, and I was also able to sneak a couple of toddler sized containers into the freezer.
Shepards Pie with Parmesan Mash
- 500 g lamb mince
- 4 rashers of short cut bacon
- 1 brown onion
- 2 carrots - grated
- ½ cup of frozen peas
- ½ cup of sliced button mushrooms
- 2 cloves of garlic
- 1 teaspoon of olive oil
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 x 400g can of crushed tomatoes
- 1 tablespoon dried mixed herbs
- 1 kg of baby washed potatoes
- 25 g butter
- ½ cup of finely shredded parmesan
- ½ cup of grated tasty cheese
- 2 tablespoons of milk
- salt and pepper
- Preheat your oven to 190 degrees.
- Heat the olive oil in a large saucepan over medium/high heat. Add garlic, bacon and brown onion and cook for a couple of minutes until bacon starts to brown.
- Add the beef mince, and using a wooden spoon, break up mince and combine with other ingredients. Cook for 5 minutes, stirring every so often to break up any clumps of mince.
- Once mince has started to brown, add carrots, stock, mixed herbs, tomato paste and crushed tomatoes. Allow to simmer for 5 minutes before reducing to a low heat and allow to cook for a further 30 minutes.
- Meanwhile, peel and cut potatoes into halves and cook in a steamer for 20 minutes (or until cooked through).
- While potatoes are still hot, mash (I use a potato ricer) until smooth, add milk, parmesan cheese, butter and salt and pepper to taste.
- Remove mince mixture from heat, and transfer to a casserole dish. Add the frozen peas and sliced mushrooms and mix together.
- Spoon mashed potato over the meat mixture and sprinkle grated cheese over the top.
- Place into oven and bake for 40 minutes, or until the cheese has melted and is beginning to brown.
- ** I have frozen this before, and it has reheated well. I'd suggest freezing for a maximum of one month.
What is your favourite winter comfort food?
Linking up with Essentially Jess for IBOT.