Shepherd's pie with turnip mash topping

This is a slight variation on a classic shepherd's pie recipe, with veal and pork mince topped with a turnip and potato mash. An affordable family fave at $3.10 per serve

  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
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Shepherd's pie with turnip mash topping
  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 500 gram pork and veal mince
  • 2 cup beef stock
  • 2 tablespoon tomato sauce
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon thyme leaves, plus extra to garnish
  • 500 gram turnips, peeled, chopped
  • 1 large potato, peeled, chopped
  • 60 gram butter, chopped


Shepherd's pie with turnip mash topping
  • 1
    Preheat oven to 180°C.
  • 2
    In a large frying pan, heat oil on high, then sauté onion, celery and carrot for 3-4 minutes.
  • 3
    Add mince and brown for 3-4 minutes. Stir in stock, sauces and thyme.
  • 4
    Bring to the boil, then reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until most of the liquid has evaporated.
  • 5
    In a medium saucepan, cook turnips for 25-30 minutes until tender, adding potato during the final 15 minutes of cooking time. Drain well, then mash with butter and season.
  • 6
    Spoon mixture into an 8-cup oven-proof dish. Top with mash and ruffle with a fork. Sprinkle with extra thyme leaves.
  • 7
    Bake for 20-25 minutes until golden. Sprinkle with a few extra thyme leaves, then set aside for 5 minutes before serving.