Shepperd’s Pie

Serves 8 ❄

1 kg potatoes
250 ml milk
2 cloves of garlic, minced
100g grated parmesan cheese
2 zucchini
6 ml olive oil
1/4 lemon
1kg lean beef mince
250g fruit chutney
1 cup peas, boiled and mashed

Using a peeler, shave ribbons from the zucchini length and place them in the colander. Sprinkle with sea salt and leave to sit for 20 minutes; this process will draw out extra moisture. Rinse well to remove the salt and drain.

Peel and dice potatoes, making sure they are all similar in size. Place in a large saucepan, season with sea salt, and cover with water. Bring the water to a boil over moderate/high heat. Reduce the heat and cook on a rolling boil for 8 to 10 minutes, or until tender.

Meanwhile, brown the mince in a nonstick frying pan over moderate heat, season, and stir through the chutney and the mashed peas. Reduce heat and simmer for 8 minutes.

In a small bowl, whisk oil and lemon juice. Transfer the zucchini to the bowl, and gently toss to combine.

Heat the milk and the garlic in a saucepan over moderate heat until simmering. Remove from heat and set aside. Drain the potatoes and mash. Gradually add the hot milk and parmesan, stirring to combine.

Serve like a Sheppard’s pie with cheese on top or lay in a baking dish for an easy freezer meal.