Cooking with Kimmi - Next Level Chicken & Kumara Shepherd’s Pie

Why it works

• Balanced macros for strength & recovery (protein + carbs + healthy fats)

• Kumara topping for vitamins and fast glycogen refill after workouts

• Easy to scale for meal prep or family dinners

Ingredients (4 servings)

Filling

• 600 g lean Chicken mince (or beef mince)

• 1 tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup mushrooms, chopped (optional)

• 1 carrot, diced

• 1 cup frozen peas or corn

• 2 tbsp tomato paste

• 1 cup low-sodium beef or chicken stock

• 1 tsp smoked paprika

• 1 tsp dried oregano

• Salt & black pepper to taste

• Optional: 1 tbsp Worcestershire sauce

Topping

• 2 large Kumara (about 700–800 g total), peeled & cubed

• 2 tbsp butter or coconut oil

• 2 tbsp Greek yogurt (or cream cheese for extra calories)

• 1 scoop unflavoured collagen peptides(optional — adds protein and joint support)

• 1/2 tsp cinnamon (optional — pairs nicely with Kumara )

• Salt & pepper

Directions

1. Preheat oven to 200°C (fan 180°C).

2. Boil the Kumara : Place cubed Kumara in salted water, bring to a boil, and simmer until tender (12–15 minutes). Drain.

3. Make the filling: While potatoes cook, heat olive oil in a large pan over medium-high heat. Sauté onion until translucent (3–4 min). Add garlic, carrot and mushrooms and cook 2–3 minutes. Add Chicken mince and brown, breaking up with a spatula.

4. Season & simmer: Stir in tomato paste, smoked paprika, oregano, Worcestershire (if using). Add stock and simmer until sauce reduces and thickens (~6–8 min). Fold in peas/corn, adjust salt & pepper. Remove from heat.

5. Mash the topping: Mash cooked Kumara with butter, Greek yogurt, collagen (if using), cinnamon, salt and pepper until smooth and creamy. Taste and adjust.

6. Assemble: Spoon the meat filling into a 20x20cm (or similar) baking dish. Spread Kumara mash evenly over the top, using a fork to create texture for golden edges.

7. Bake: Place in oven for 18–22 minutes or until the top is lightly golden and edges are bubbling. For extra colour, pop under the grill (broiler) for 1–2 minutes — watch closely.

8. Serve: Let rest 5 minutes, then slice into 4 portions.

Variations & hacks

• Higher calorie bulk mode: Stir 2 tbsp cream or extra butter into the mash. Add extra cheese on top.

• Veggie swap: Use mashed pumpkin or potato instead of Kumara.

• Vegan: Swap Chicken for lentils + mushrooms; use vegan butter and coconut yogurt.

• Meal prep tip: Divide into 4 containers; lasts 4 days in fridge or freeze portions for 2–3 months.