06.12.18
Health & wellbeing

Recipe of the Month – Shepherd’s Pie with Xmas Tree Mash

Edible Christmas Tree Made from Green Mashed Potatoes

This yummy Shepherd's Pie contains five veggies. That's enough to give kids their 'five a day' in just one meal!

It's a familiar, no fuss recipe but spinach and Worcestershire sauce turns simple into super tasty.

Go meatless by swapping turkey for Quorn, beans or lentils.

Serves 4

385 cals/serving 

Ingredients

  • 500g turkey mince 

  • 1 large onion

  • 2 medium carrots

  • 900g white potatoes

  • 3 cups of spinach

  • 500ml vegetable stock                        

  • 2 tbsp of tomato puree

  • 1 handful of cherry tomatoes

  • 1 handful of frozen peas

  • 1 tbsp of cooking oil

  • 3 tbsp of skimmed milk

  • Splash of Worcestershire sauce 

Cooking Instructions

1. Finely dice the onion and carrots. If serving picky eaters, chop them up very small and they'll be practically invisible. Add onion, carrots and oil to a saucepan. Cook until soft.

2. Crumble in the turkey mince and gently brown. Pour away any excess fat. Mix in the cherry tomatoes.

3. Add the tomato puree, Worcestershire sauce and peas. Fry for 3-5mins. If the mixture starts to stick, add half a cup of water.

4. Pour over 500ml of vegetable stock. Bring to a simmer. Then, cover and leave to cook for 20mins. Uncover. Cook for another 20mins.

5. While the mince cooks, preheat the oven to 180C.

6. Put a slice of potato to one side for later use. Cube the rest of the potatoes and boil until tender. Drain. Add the milk. Mash until soft and creamy. Set to one side.

7. Gently wilt the spinach in a saucepan. Then, transfer to a blender. Mix into a puree. Swirl a few tablespoons to your mash to turn it a vibrant Christmas tree green!

8. Transfer the mince mixture to an ovenproof dish. Spread the mash potato evenly on top.

9. Make sure the leftover slice of potato is cut thinly. Using a cookie cutter (or a sharp knife if you don't have one), shape it into a star. Place it on top of your mash. Brush with oil.

10. Bake for 20-25mins or until bubbling at the edges.

11. Leave to rest for 5mins. Serve and enjoy.  

*Image from www.adashofoliveoil.com