Lamb Shepherd’s Pie with Broccoli Hash Mash

Yum! I love love Shepherd’s Pie. It reminds me of dinners at home as a kid; of going to friends’ houses and getting it with peas and gravy, and of comfort food that just makes you feel better.

We’ve squeezed as many veggies into this dish as humanly possible and it still tastes divine … if we do say so ourselves! And don’t cut out the fat in this one. Fat is where the flavour is.

Gluten free, freezer friendly and a great way of using leftovers – what’s not to love?

Lamb Shepherds Pie with Broccoli Hash Mash

Ready in 50 mins. Serves 4


  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 2 zucchinis, finely chopped
  • 2 tablespoons arrowroot or plain flour (gluten-free or otherwise)
  • 1 cup beef stock
  • ½ cup diced tomatoes
  • 1½ tablespoons English mustard
  • 500 g lamb mince or lamb roast leftovers, shredded
  • 3 cups Broccoli Hash Mash
  • sea salt and freshly ground black pepper, to taste

Broccoli Hash Mash


  • 400g baby new potatoes, peeled and roughly chopped
  • 1 large head broccoli, broken into florets, chopped into chunks
  • 3/4 cup shredded tasty cheese
  • 1/2 cup milk
  • sea salt & freshly ground pepper, to serve


Preheat the oven to 180°C. Heat the oil in a large saucepan over medium high heat. Cook the onion, carrot and zucchini, stirring, until tender.

If using leftover lamb: Stir flour through cooked vegetable mix. Gradually add the stock, tomatoes and English mustard, stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 15–20 minutes until the sauce thickens. Add the leftover lamb and stir to warm through.

If using lamb mince: Add mince to cooked vegetables and cook until browned and caramelised (about 10 minutes), stirring to break up any lumps. Stir through flour. Gradually add the stock, tomatoes, and English mustard,  stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 15–20 minutes until sauce thickens.

Meanwhile, make your broccoli hash mash. Place a steamer basket over a large pot with 3-5cm of water in the base. Bring to the boil. Place potatoes in basket and cover. Steam potatoes for 15 mins, or until slightly soft when pricked. Add broccoli to the basket and continue steaming for 5-8 minutes until softened.

In a large bowl, add cheese, milk, salt and pepper and steamed veg. Mash to desired consistency.

To make the Shepherds Pie, divide lamb mixture between four ramekins or one large ovenproof dish. Top with scoops of Broccoli Hash Mash. Place pie in the oven and cook for 20 minutes or until the top is golden. Serve.

Recipes extracted from I Quit Sugar: Fast Family Meals, Sarah Wilson, RRP $29.99