Sheppard's Pie with Pecan Flour topping

July 09, 2021

Sheppard's Pie with Pecan Flour topping

This recipe uses the delightfully nutty pecan oil to sauté the vegetables and for adding flavour to the mashed potato topping. The pecan flour is both for thickening the filling and also as a crusty topping paired with parmesan...Yum!    I chose to omit the usual addition of peas to the recipe and instead use mushrooms but you could equally use peas if you don't like mushrooms. This unique adaptation of a classic is a perfect option for a cold winter night.

This Pie is:

  • A great winter warmer!
  • Can be adapted for dairy free
  • Slow release carbohydrate
  • Gluten free

You'll need:


  • 750g lamb mince
  • 1 1/2TBSP Pecan oil
  • 1 finely diced onion
  • 1 finely diced carrot
  • 1 finely diced stalk celery
  • 3 garlic cloves minced
  • 2 cups of mushrooms diced or 1 cup of peas (fresh or frozen)
  • 2 tsp dried Italian herbs (rosemary/thyme/oregano)
  • 1/4 cup pecan flour
  • 2 cups of beef stock
  • 1/2 cup dry red wine
  • 2 TBSP of tomato paste
  • 1 beef or mushroom stock cube
  • 1 TBSP Worcestershire sauce
  • 2 dried bay leaves
  • Salt & pepper to season

Potato topping:

  • 1.2 Kg of mixed potatoes peeled and cut into 2cm cubes(I used equal amounts of sweet potato and white potato)
  • 2/3 cup of milk
  • 1/4 tsp of ground nutmeg 
  • 1TBSP butter 
  • 1TBSP pecan oil
  • Salt and pepper to taste


  • 2TBSP finely grated parmesan 
  • 1TBSP pecan flour
  • 1TBSP butter melted
  • 1TBSP pecan oil


  1. Heat pecan oil in a large fry pan over low to medium heat. add onion & garlic and cook for 2 mins. next add carrots, celery, mushrooms and herbs. keep cooking on low/medium heat until onion is translucent and vegetables are soft.
  2. Turn heat up a little adding the lamb, breaking up as you go until browned all over.
  3. Add the pecan flour and mix thoroughly then add the tomato paste, stock, red wine,  stock cube, Worcestershire sauce and bay leaves and mix well
  4. Bring to a boil then turn down heat to a moderate simmer. cook for approximately 30mins, stirring occasionally until it thickens to a gravy-like consistency (this will be the thickness of the final pie filling)
  5. Finish seasoning by adding salt and pepper to your liking
  6. Transfer to 2.5L baking dish, stir through peas if using then cover and refrigerate for 1-2hrs or in the freezer just whilst you make the potato topping
  7. preheat oven to 180C
  8. cook potatoes in boiling water until soft. drain then return to the pot (off the heat) adding milk, salt, pepper, nutmeg, butter and pecan oil. mash vigorously until soft and smooth.
  9. Spread potato topping onto the pie filling smoothing out with a spoon or spatula. 
  10. mix pecan flour and parmesan in a bowl then sprinkle over the potato topping. drizzle with melted butter and pecan oil.
  11. Bake for 30 minutes or until crust is a golden brown and the filling is bubbling up the sides. insert a knife into the middle to see that its hot and bubbling all the way through. cook for another 5-10mins if required
  12. Once cooked remove from oven and let stand for 5-10mins before serving. 

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