If you want comfort... you've got it!


  • 2 onions (peeled and diced)
  • 2 large carrots (peeled and diced)
  • 2 tblsp olive oil
  • 50 g butter
  • sprigs thyme
  • 500 g minced lamb or beef
  • 1 tblsp tomato puree
  • 1 tblsp ketchup
  • 2 tblsp worcestershire sauce
  • 1 l beef or chicken stock
  • 500 -600g potatoes (peeled and cut into chunks)
  • 120 ml milk
  • 150 g butter
  • handful shredded cabbage
  • pinch nutmeg
  • for the roasted vegetables:
  • 2 medium sized carrots
  • 2 medium sized parsnips
  • 2 tblsp honey
  • tablespoon olive oil
  • salt and pepper


  • Sauté the onions and carrots with the olive oil and butter, until just starting to colour.
  • Add the thyme and beef. Turn up the heat and brown the beef. Add in remaining ingredients up until the stock (see above).
  • Cook for 20 minutes until the liquid has reduced. Season and allow to cool down. Transfer to an oven-proof dish.
  • Cook the potatoes and milk until tender. Mash with 100g of the butter and set aside. Sauté the shredded cabbage in the remaining butter for 3 minutes until just barely tender. Add to the potatoes.
  • Top the meat mixture and spread the potatoes on top. Cook in an oven (190°C) until the topping is golden brown. Allow to rest for 10 minutes before serving.
  • For the Roasted Vegetables: Chop root vegetables into even-sized chunks. Toss in olive oil. Put into 180°C oven for 15 minutes. Remove, add honey, salt and pepper and put back in for 10 minutes. Place on top of the Shepherd's Pie.

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