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
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 recipesPage 120Oh, If you looking for the full recipe - you'll have to buy the book 🙂
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Ingredients
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
Instructions
Shepherd's Pie Filling
- Add Garlic 3 Seconds | Speed 8Scrape down the sides of the bowlGarlic cloves
- Add Olive Oil, Onion, Carrots, Celery Sticks (pieces, not whole)3 Seconds | Speed 5Scrape down the sides of the bowlOnion, Carrots, Celery Sticks, Olive Oil
- Place on lid with Simmer Basket on top2 mins | 120 degrees | Speed 1
- Scrape down the sides of the bowl2 mins | 120 degrees | Speed 1
- Add Chicken (broken up), herbs, tomato paste, Worcestershire saucePlace on lid with Simmer Basket on top5 minutes | 120 degrees | REVERSE | Stir modeLean lamb mince, Dried mixed herbs, Tomato paste, Worcestershire sauce
- Add Peas (or beans), beef stockPlace on lid with Simmer Basket on top15 minutes | 100 degrees | REVERSE | Speed 1Frozen 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 if you are Thermomix all the way - continue. 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 - cubedPotatoes
- Place on lid and MC20 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 parmesanPlace on lid and MC10 Seconds | Speed 3.5
- Dollop this onto pie filling, sprinkle with parmesan and bake as per recipe.
Notes
STOVE TOP MASH
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 - you must use waxy potatoes for the thermomix and I use low carb ones) THIS is amazing. With the stock and parmesan, it is like my mash potato and not gluggy at all.
If like me you use Chicken Breast Mince - the WW Points are 5 😊
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