Shepards Pie

Paleo – serves 3 – 4


  • 600g lean beef mince
  • 1 tbsp duck fat
  • 1 garlic clove diced
  • 1/2 brown onion, diced finely
  • 2 celery stalks, diced finely
  • 1 carrot, peeled and diced finely
  • 1 red capsicum, diced finely
  • 1 small zucchini, diced finely
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • Cracked black pepper
  • 1 cup red wine
  • 2 tbsp tomato paste (no added salt or sugar)
  • 1 sweet potato, peeled and sliced
  • 1/4 japanese pumpkin, peeled and sliced


  • Preheat oven to 180 degrees
  • Steam pumpkin and sweet potato for 10 minutes. Mash and set aside
  • Heat duck fat in a deep based frypan. Add onion and garlic and sautee until translucent. Add mince and cook until grey in colour (approx 5 minutes) constantly breaking up the mince with you spoon.
  • Add herbs and all other vegetables and mix through. Add tomato paste, red wine and mix through with 1 tbsp mashed sweet potato. Cook until all liquid is removed, stirring occasionally for approx 10 minutes
  • Place mixed meat in the flat bottom baking dish. Place sweet potato and pumpkin on top and cook in the oven for 10 minutes
  • Turn the oven to grill until the peaks of the sweet potato and pumpkin starts to brown
  • Serve

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