Cypriot Shepherd's Pie


Nothing sums up comfort food like shepherd's pie. Can be prepared ahead of time then thrown in the oven when you're ready to eat - perfect for getting home later from work. You can also play around with the mash combinations in the topping. Parsnip and carrot mash works a treat, as does kumera mash. Test out what you prefer.

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Yield: 4


  • 3T oil
  • 600g lean lamb mince
  • salt and ground black pepper
  • 1 large onion, finely diced
  • 2 garlic cloves, crushed
  • 1T grated fresh ginger
  • 2t ground cumin
  • 1/2t ground cinnamon
  • 2T tomato paste
  • 1 large carrot, coarsely grated
  • 400g tin tomatoes
  • 3C vege stock
  • 1t chopped rosemary
  • 1/2C finely chopped parsley
  • Potatoes (or parsnip, carrot, etc.) for mash topping

1. Heat half the oil in larger frying pan on high. Season the lamb and fry in batches until well browned. Set aside. 2. Drain off any excess fat from the pan, add remaining oil and cook the onion, garlic, ginger, cumin, and cinnamon over medium heat until soft (6-7 mins). 3. Add tomato paste and stir for a minute. Add the browned lamb, carrot, tomatoes, stock and rosemary, and simmer for about half an hour. Stir occasionally until reduced to thick meaty sauce. 4. Mix in parsley and season to taste. Transfer to baking dish. Spread your mash of choice over the mixture. 5. When ready to serve, preheat oven to 200 deg, and bake until mash is golden brown (about 30-40 mins). Serve with half a plate of lovely veg.