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Root mash shepherd's pie recipe

Rescue recipe: a great way of using tired root vegetables.

root mash shepherd's pieAllergens: contains milk and gluten.

Serves 4 to 5.


800g (1lbs 12oz) root vegetables (such as potatoes, parsnips, swede, celeriac and turnip)

100ml (3floz) milk

Good pinch salt and paper plus good pinch for the mince

Dash sunflower oil

1 large onion (or leek) finely chopped

1 carrot, finely chopped

500g (1lbs 1oz) minced lamb (or beef or pork)

Good pinch thyme

1 stock cube, crumbled

1 tablespoon of plain flour

400ml (14floz) water from the vegetables


  1. Peel and roughly chop the vegetables and add to a pan, cover with boiling water, cooking until soft for around 15 to 20 minutes. Drain, saving the water and keep for step 3. Season with salt and pepper then mash, adding the milk and beating with a wooden spoon until smooth and creamy.
  2. Add the oil to a pan, then add the onion and cook for 5 minutes stirring regularly until browned. Now add the carrot, lamb, thyme, stock cube, salt and pepper and continue stirring for another 5 minutes.
  3. Mix in the flour then gradually add the water from the vegetables, stirring constantly until a rich gravy is created.
  4. Put the meat and gravy into an ovenproof dish and top with mash. Bake in a preheated oven 200C or gas 6 or 400F for 20 to 25 minutes until golden brown. Serve with green vegetables.


Any minced meat works try adding other vegetables such as mushrooms and pepper.

Extra flavour

Add crushed garlic, Worcestershire sauce, a teaspoon of mustard, a teaspoon of dried rosemary or mint. For an extra treat, top with a little grated cheese before baking.