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Springtime Shepherd’s Pie – MCO Weekly Recipe

By September 24, 2019Meat, Recipe


Serves 6

  • 1.4kg floury potatoes
  • 500g beef mince
  • 2 leeks, thinly sliced
  • 4 spring onions, sliced
  • 2 carrots, diced
  • 1 stick celery, diced
  • 1 zucchini, diced
  • 150g peas, (thawed if frozen)
  • 100ml sour cream 
  • 100ml cream
  • 1 lemon, zested
  • 50g stick butter
  • 100ml cup milk
  • 1 bunch parsley, leaves only, chopped
  • 1 bunch chives, chopped


Heat the oven to 180°C. Boil the potatoes until tender (about 15 minutes), then drain thoroughly.

Meanwhile, heat a large frying pan and cook the beef mince, breaking it up with a wooden spoon, until browned. Add the leek, spring onion, carrot and celery and cook, stirring, for 3 minutes, until beginning to soften. Stir in the zucchini, thawed peas, sour cream, cream and lemon zest. Taste and season.

Heat the milk and 3/4 of the butter in a pan, add the potatoes and mash until smooth. Stir in the herbs and season with a little salt. 

Pour the meat mixture into an ovenproof dish and pile the potato on top, spreading it out using a fork to cover the meat completely. Dot with the remaining butter and bake for 20 minutes until the mashed potato is golden on top. Serve with leafy salad. 

Author Melissa

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