Ingredients
- 1 tablespoon extra virgin olive oil.
- 2 medium onions, finely diced.
- 1/2 bunch thyme, leaves picked on half the sprigs, the other half left intact.
- 2 medium carrots, finely diced.
- 3 celery stalks, finely diced.
- 2 cloves garlic, minced.
- 50 g pancetta, thickly-sliced.
- 750 g beef mince.
- 250 ml chicken stock.
- 500 ml passata.
- 500 g potato, chopped.
- 600 g pumpkin, chopped.
- 1/4 cup full-fat milk.
- 40 g butter.
- sea salt, to taste.
- freshly cracked black pepper, to taste.
Directions
- 1. In a heavy-based saucepan on a low-medium heat, add the olive oil, onions, thyme leaves, carrots and celery and cook for 15 minutes. Add a little bit more olive oil and lower the heat if the veggies are over-browning.
2. Add the minced garlic cloves and pancetta, cooking for a few minutes, until the pancetta becomes crispy.
3. Add in the beef mince, breaking it up and cooking until browned. This should take 5 minutes.
4. Next, add the stock and passata. Bring to the boil, then reduce to a simmer with the lid on for 1 1/2 hours, or until the bolognese sauce has thickened. Season if needed.
5. When the bolognese has about 20 minutes to go, preheat the oven to 200°C/400°F/Gas Mark 6 and prepare the mash.
6. Steam the potato and pumpkin for 10-15 minutes until cooked through, then transfer to a large bowl and mash with the milk and 20g of butter. Season if needed.
7. Transfer the bolognese to an ovenproof dish and top with the creamy mash. Arrange the thyme sprigs on top then melt the remaining butter and drizzle over the top. Place into the oven and bake for 30-40 minutes until the top is golden brown. Serve hot.
Note
Serving suggestion: Serve with 200g steamed green beans or a fresh green leafy salad.
This Better Than Mum's Shepherd's Pie is not your average weeknight dish. It has a rich bolognese base, spiked with garlic and thyme, and a creamy pumpkin and potato mash on top that is buttery and delicious. We hope this one becomes a regular in your kitchen!
Ingredients
- 1 tablespoon extra virgin olive oil.
- 2 medium onions, finely diced.
- 1/2 bunch thyme, leaves picked on half the sprigs, the other half left intact.
- 2 medium carrots, finely diced.
- 3 celery stalks, finely diced.
- 2 cloves garlic, minced.
- 50 g pancetta, thickly-sliced.
- 750 g beef mince.
- 250 ml chicken stock.
- 500 ml passata.
- 500 g potato, chopped.
- 600 g pumpkin, chopped.
- 1/4 cup full-fat milk.
- 40 g butter.
- sea salt, to taste.
- freshly cracked black pepper, to taste.
Directions
- 1. In a heavy-based saucepan on a low-medium heat, add the olive oil, onions, thyme leaves, carrots and celery and cook for 15 minutes. Add a little bit more olive oil and lower the heat if the veggies are over-browning.
2. Add the minced garlic cloves and pancetta, cooking for a few minutes, until the pancetta becomes crispy.
3. Add in the beef mince, breaking it up and cooking until browned. This should take 5 minutes.
4. Next, add the stock and passata. Bring to the boil, then reduce to a simmer with the lid on for 1 1/2 hours, or until the bolognese sauce has thickened. Season if needed.
5. When the bolognese has about 20 minutes to go, preheat the oven to 200°C/400°F/Gas Mark 6 and prepare the mash.
6. Steam the potato and pumpkin for 10-15 minutes until cooked through, then transfer to a large bowl and mash with the milk and 20g of butter. Season if needed.
7. Transfer the bolognese to an ovenproof dish and top with the creamy mash. Arrange the thyme sprigs on top then melt the remaining butter and drizzle over the top. Place into the oven and bake for 30-40 minutes until the top is golden brown. Serve hot.
Note
Serving suggestion: Serve with 200g steamed green beans or a fresh green leafy salad.