Go Back Email Link
–+ servings

Anna's Shepherd's Pie with Parmesan Mash

WW Points3
The ThermoCouple Team
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 :)
REVISED POINTS
Print Recipe
Share recipe on Facebook
Servings 4

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 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 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 - cubed
    Potatoes
  • 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.

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 😊