Anna’s Shepherd’s Pie with Parmesan Mash

January 31, 2024

Anna Van Dyken converted to Thermomix

I love Shepherd’s Pie and mash and this recipe is DA BOMB!

It is taken from Anna Van Dyken’s Book #2 – How I’ve Kept The Weight Off – Page 120.  Fantastic Book with amazing recipes. 9WW Points

Oh, If you looking for the full recipe – you’ll have to buy the book 🙂

Any recipe that Anna has created is amazing to me and this Shepherd’s Pie is no different. I am so happy to say I have also discovered a way of doing mash potato in the Thermomix that doesn’t taste like wallpaper glue. Thank you Anna!!

Today’s cooking journey took me to Anna’s books once again, but in the fun of the day I decided to convert to being able to use my Thermomix. Less chopping, less mess, less cleaning up! 👏🏻
Get on a make sure your following Anna Van Dyken for her amazing creations.
This recipe is great when cooked as per Anna’s instruction. Simply yummy 😋

Anna's Shepherd's Pie with Parmesan Mash

WW Points9
I love Shepherd's Pie and mash and this recipe is DA BOMB!
It is taken from Anna Van Dyken's Book #2 - How I've Kept The Weight Off - Fantastic Book with amazing recipes
Page 120
Oh, If you looking for the full recipe - you'll have to buy the book 🙂
Share recipe on Facebook
Servings 4


Shepherd's Pie Filling

  • Olive Oil
  • Onion
  • Carrots
  • Celery Sticks
  • Garlic cloves
  • Lean lamb mince I use chicken mince
  • Dried mixed herbs
  • Tomato paste
  • Worcestershire sauce
  • Frozen peas never in my kitchen - I use beans
  • Reduced-salt beef stock

Parmesan Mash

  • Potatoes
  • Chicken Cube
  • Parmesan Cheese
  • 700 gms Water


Shepherd's Pie Filling

  • Add Garlic
    3 Seconds | Speed 8
    Scrape down the sides of the bowl
    Garlic cloves
  • Add Olive Oil, Onion, Carrots, Celery Sticks (pieces, not whole)
    3 Seconds | Speed 5
    Scrape down the sides of the bowl
    Onion, Carrots, Celery Sticks, Olive Oil
  • Place on lid with Simmer Basket on top
    2 mins | 120 degrees | Speed 1
  • Scrape down the sides of the bowl
    2 mins | 120 degrees | Speed 1
  • Add Chicken (broken up), herbs, tomato paste, Worcestershire sauce
    Place on lid with Simmer Basket on top
    5 minutes | 120 degrees | REVERSE | Stir mode
    Lean lamb mince, Dried mixed herbs, Tomato paste, Worcestershire sauce
  • Add Peas (or beans), beef stock
    Place on lid with Simmer Basket on top
    15 minutes | 100 degrees | REVERSE | Speed 1
    Frozen peas, Reduced-salt beef stock
  • Pour into baking dish and move onto the potatoes

Parmesan Mash

  • These can be cooking on the stove top while preparing the filling (see notes) however I am Thermomix all the way. This also gives the filling a chance to soak up all those yummy juices before adding the topping.
  • Place into the TM bowl Water and Chicken Stock cube
    (I used homemade Veggie Stock)
    700 gms Water, Chicken Cube
  • Add Simmer Basket into Bowl and weigh in Potatoes - cubed
  • Place on lid and MC
    20 mins | Varoma | Speed 2
  • When cooked, Remove simmer basket with spatula and save/set aside 60 mls of cooking liquid. Discard the rest.
  • Tip the potatoes into the TM bowl and add the cooking liquid and parmesan
    Place on lid and MC
    10 Seconds | Speed 3.5
  • Dollop this onto pie filling, sprinkle with parmesan and bake as per recipe.


To make parmesan mash, add potato and stock cube to a large saucepan of boiling water. Cover and gently boil for 20 minutes or until tender. Reserve ¼ cup (60 ml) of cooking liquid, then drain well. Return potato to saucepan, add parmesan and reserved cooking liquid and mash until smooth. Set aside.
For those of you that are like me and HATE mash potato done in the Thermomix (I don't like to eat wallpaper glue) THIS is amazing. With the stock and parmesan, it is like my mash potato and not gluggy at all.


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