Michelle's shepherd's pie

A variation on traditional English shepherds pie, with an exotic topping and more vegetable content than usual. We love it! Feeds 4 - 6 people.

Ingredients

Method

Peel the potatoes, squash, pumpkin and sweet potatoes. Cut any seeds out. Wash them all. Boil potatoes in water for five minutes. After five minutes add squash, pumpkin and sweet potatoes. Do not over cook. Coarsely chop onions, sweet peppers (capsicums), tomatoes and mushrooms. Lightly fry in olive oil. Wash the minced meat. Place in a large mixing bowl. Add salt, pepper, herbs to taste. For lamb add mint. For beef add rosemary. Add Worcestershire or soy sauce. Mix well. Heat a large wok / Dutch pot. Do not add any oil - the fat in the mince will provide enough. Add the seasoned meat and cook on a medium heat until there are no red bits visible anywhere in the meat. Add the lightly fried vegetables. Mix well. Put the potatoes, squash, pumpkin and sweet potatoes in a large dish. Add the butter or margarine and the milk. Mash and add salt and pepper to taste. Place the meat in a large oven proof dish. Layer the potatoes, squash, pumpkin and sweet potatoes on top. Grate or slice the cheese and place on top, covering all the potatoes. Place a sliced tomato on top of the cheese. Place in the oven at 220° centigrade for 30 minutes. When cooked the pie will be bubbling. Optionally place under the grill for one or two minutes after cooking to give the cheese topping a nice crispy texture.