Mild adventurer. Prolific daydreamer. Always authentic.
Food & Drink

Random Shepherds Pie

I need to mentally prepare myself to cook, I need to know what I’m cooking and that I’ve go what I need. Earlier in the week I decided to cook with out really pre-planning… the result was pretty damn good if I do say so myself, especially considering I made it up as I went along.


I don’t deal with specific measurements as I tend to cook by eye and taste. However this does mean when its time to dish up… I’m full.

Random Shepherds Pie


  • Lamb Mince
  • Red Kidney Beans
  • Light Coconut Milk
  • Pataks Indian Korma Curry Paste
  • Watties Mixed Vegetables
  • Kumara or Sweet Potato
  • Bread Crumbs (if you so wish)
  • Mixed Herbs

You’ll need a loaf pan too!

The steps:

  1. Peel your Kumara and boil until cooked through. I boil mine with Rosemary sprigs (which I ditch later)
  2. Cook the lamb mince and red kidney beans in a fry pan, adding the Korma Paste and small amounts the light Coconut Milk. You don’t want to drowned the mince, just create a flavoursome gravy.
  3. Add Watties Mixed Vegetables, as much or as little as you like. It’s your pie…
  4. Once your fry pan concoction is cooked through remove the pan from the heat and set to one side.
  5. Take your now cooked kumara, add a very small amount of Coconut milk (as the taste can easily overpower the kumara) and mash! mash! mash!
  6. Ensure you mash out any lumps, and feel free to add more Coconut milk if need be.
  7. Grab your loaf pan and fill with your mince concoction, leaving room for your topping of mashed kumara (oops I’ve ruined the ending)
  8. Give the pan a quick tap against the bench to ensure there’s no major air bubbles, then spread your kumara mash across the top. Sprinkle bread crumbs on top if you so wish.
  9. Pop in the oven at 200c and cook until topping appear crisp and the pie is cooked through.

Serve how ever you please, I served mine with stry-fry veggies cooked in lemon infused oil.