Products Used
Shepherd’s Pie with Garden Peas
A comforting classic with a nutritious twist, this Shepherd’s Pie is made even better with the addition of Green Isle Garden Peas — picked at their peak and frozen to lock in flavour, colour, and nutrients. Rich in fibre and a source of folic acid, these naturally sweet peas add freshness and colour to this hearty family favourite.Made with simple ingredients and zero food waste, this dish is perfect for batch cooking or freezing. Whether it’s a chilly evening or you’re just after a wholesome midweek meal, this recipe brings together the goodness of vegetables and the comfort of home-cooked flavour.
- 50 minutes
- 4-5 people
Ingredients
200g Green Isle Garden Peas
1 Onion, diced
2 Carrots, diced
350g Mince (beef or lamb)
5 Medium Potatoes, peeled and chopped
70g Butter
1 tbsp Tomato Puree
2 tsp Garlic Paste
2 Sticks Celery, finely chopped
1 tbsp Plain Flour
3 tsp Worcestershire Sauce
100ml Beef Stock
Fresh Parsley, to serve
Method:
- In a large pan, sauté the carrots, onion, and celery until soft.
- Add the mince and cook until browned all over.
- Stir in the garlic paste and tomato puree; cook for another 2 minutes.
- Sprinkle over the flour and stir well to coat.
- Pour in the Worcestershire sauce and beef stock. Simmer until the mixture thickens slightly.
- Meanwhile, boil the potatoes in salted water until soft. Drain and mash with the butter.
- Stir the Green Isle Garden Peas into the meat mixture and cook for another 2 minutes.
- Transfer the meat and veg mixture into an ovenproof dish (or portion some into freezable containers).
- Spoon the mash over the top and use a fork to create texture.
- Bake in a preheated oven at 180°C for 20–25 minutes, or until golden and bubbling.
- Serve hot, garnished with fresh parsley.
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