Shepherd's Pie with Golden Kumara, Rosemary & Miso Mash

Sheperd's pie with golden kumara rosemary and miso mash.jpg
  • Prep time:30 minutes
  • Cooking time:1 hour
  • Recipe serves:serves 6

Here's a healthier take on a family favourite shepherd's pie - a great late Autumn savoury lamb pie and made even more gorgeous by using our beautiful golden kumara, infused with rosemary and miso. Miso is a traditional Japanese fermented food  that is rich, complex flavour and its ability to add an extra heartiness to nearly any dish. We love miso for its dense concentration of nutrients and its remarkable disease-fighting properties. This pie is full of deep nourishment, enjoy dear friends xox



Ingredients

  • Ingredients 

  • 1 kg of golden kumara, peeled and cut into chunks

  • 150g unsalted organic butter

  • 2 Tablespoons of very finely chopped rosemary leaves

  • 3 Tablespoons of organic white miso paste (available  from wholefood shops)

  • 4 tbsp olive oil (or coconut oil)

  • 1 tsp ground cumin

  • 1 brown onion, diced

  • 4 garlic cloves, diced

  • 2 celery sticks, diced

  • 2 medium carrots, diced

  • 600g lamb mince

  • 2 1/2 tbsp tomato paste

  • 1 tsp thyme leaves, chopped

  • 2 fresh bay leaves

  •  

    80ml dry red wine

  • 375ml beef stock or chicken stock (or home-made bone broth)

  • 2 Tablespoons of apple cider vinegar

Method

  1. Preheat the oven to 180C.

  2. Boil the kumara in salted water until soft, but not overdone. Drain and leave to steam dry for a few minutes.

  3. While the kumara are cooking, heat the butter in a heavy pan until nut brown. Remove from the heat as soon as it starts to foam. Allow to cool a little then add the rosemary.

  4. Sieve the kumara or pass through a ricer, adding the miso paste at this stage, (if you are sure the kumara are totally non-fibrous you can use a stickblender.) Whisk in the browned butter. The butter and kumara should be at similar temperatures to get a perfect blending. Check the seasoning, but as the miso is salty you may not need to add any extra.

  5. Heat two tablespoons of coconut oil or fat of your choice in a large frying pan or saucepan over a medium to high heat. Add the cumin, onions, garlic, celery and carrots and cook for five minutes, or until they soften and begin to brown.

  6. Add the lamb mince and cook until browned. Add the tomato paste, bay and thyme and cook for one minute, then pour in the wine and stock and simmer for 10 minutes, stirring occasionally. Season with pink salt and freshly cracked pepper and add a splash of apple cider vinegar.

  7. To assemble, spread the meat mixture (remove the bay leaves) into the base of an ovenproof dish. Top with the kumara mash and smooth the top out evenly. Bake the pie in the oven for 30 minutes, or until lightly golden. Serve with a fresh garden salad or steamed greens of your choice :)