Shepherd's Pie

Tuesday, November 13, 2012

Shepherd's Pie

To make the chilli mince:


  • Knob of Butter
  • 1 Large onion
  • 1/2 cup roasted red peppers
  • 1 tsp Chilli powder
  • 1 tsp Paprika
  • 1 tsp ground Cumin
  • 1/2 tsp Dried Marjoram
  • 500gms Minced Beef
  • 400gms Canned chopped tomatoes
  • Concentrated Beef Stock


Melt butter in a frying pan, add diced onion and cook till tender, add mince and brown.  Add the rest of the ingredients, there will be a lot of liquid so you need to let it simmer for 10-20 minutes, the sauce will reduce down and create a delicious thick rich sauce.  The leftovers are even better!

For the Cauliflower Mash:


  • 1/2 head cauliflower cut into small pieces
  • 1 tablespoon cream cheese
  • 1/4 cup grated parmesan cheese
  • 2-3 cloves of roasted garlic (roast it in the skin for 30 minutes and then squeeze the garlic out)
  • 1 Tbsp finely chopped fresh rosemary
  • 1-2 Tablespoons butter
  • Freshly ground salt and pepper


Boil your cauliflower in a pot for approx 6 minutes, once cooked then drain well and do not cool, pop the cooked cauliflower on lots of paper towels and more on top, pat dry as much as possible, I actually do this about 2-3 times to get all the liquid out of the cauliflower which is why my mash looks so "dry" just like mashed potato.  (you can also use a salad spinner which works quite well too)

In a bowl add the remaining ingredients and the cauliflower, use a stick blender to puree until almost smooth.

Lynda from A Change of Life adds an egg to hers to make it more potato like.
In a medium sized dish lay out your mince first and then top with the mash, then top with a combination of colby and parmesan cheese and a little extra chopped rosemary, place under the grill until browned.

I have tested this recipe on several people and it gets the huge thumbs up, M who doesn't even like Sheperd's Pie let alone cauliflower absolutely loves this and devours the lot! Trust me it's goooood!!!!!

Turkey & Sage Meatloaf

Sunday, November 11, 2012

Turkey & Sage Meatloaf:

This is another awesome recipe from Megan Roberts!!! Thanks so much for sharing with us all Megan :)

Makes 4 generous or 6 smaller servings

2 x packs of Turkey mince, approx 325gms each. (from Countdown)
1 medium size red onion, finely diced
1 egg
2 heaped Tablespoons of almond meal & 1 heaped teaspoon of cumin
Lots of fresh finely chopped sage, a couple tablespoons worth.
Streaky Bacon to line your dish with.

I flattened out/rolled the strips of streaky bacon between 2 sheets of baking paper to make them thinner & wider, first of all to make it go further and second because I didn't want the bacon to totally overpower the turkey mince.
Line your dish with the bacon, then put the mince mix in, pushing it down so there's no holes anywhere.
Bake for an hour at 180degress.
When it was done, I flipped it out of the dish and put it back in the oven for 10mins so the bacon was on the outside and got some colour. (I wiped off any congealed stuff from the juices).

While the meatloaf is in the oven, you can prep & cook your cauliflower, and make your zucchini noodles & beans.
Chop up and cook the cauliflower iin some chicken stock, once cauli is cooked whiz it up in the blender with a knob of butter or a splash of cream & salt/pepper.  Toss the zucchini noodles in a non stick pan with a knob of butter, add finely chopped green spring onion near the end. Nuke the beans in the microwave.

This would also work well with chicken or pork mince.

Total came to $19.84 (using free range eggs & bacon).
(Turkey mince is $19.49kg - I used this price in my costings but I got the 2 packs of mince reduced to clear so it was about $5 cheaper for me).
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