Shepherd’s PieAn Oldie but a Goodie!

Shepherd’s Pie is an all-time family favourite with its soft potatoey top and its succulent meat middle.

Tastes great on its own, but to add a bit of flare to your meal you can add a colourful salad on the side.

Shepherd's Pie

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  • 1 tsp Olive Oil
  • 1 Brown Onion chopped finely
  • 3/4 cups Water
  • 1 tsp Garlic crushed
  • 1 Carrot chopped
  • 750 grams Mince Beef or Lamb
  • 1 tbsp Tomato Paste
  • 1 tsp Worcestershire Sauce
  • 1 Beef Stock Cube
  • 1 tsp Soy Sauce (optional)
  • 1 tbsp Flour


  • 3 Potato peeled and cut into four
  • 1/4 cup Milk (hot)
  • 1 Chicken Stock Cube
  • 1 tbsp Butter
  • 3/4 cup Cheese (cheddar) grated


  1. In a heavy based pan heat the olive oil.
  2. Add the mince, onion, garlic and carrot and stir until the mince is well browned
  3. Stir in the water, sauces and beef stock cube and bring the mixture to the boil.
  4. Simmer uncovered for a few minutes and then stir in the flour.
  5. Add a little extra water if the mixture is too dry.
  6. Spoon the mixture into a casserole dish.
  7. Spread over the prepared mashed potato and top with cheese.
  8. Grill until golden and serve the shepherds pie immediately.


  1. Boil the potatoes for 20 minutes or until very tender.
  2. Drain.
  3. Add the hot milk, the butter and a chicken stock cube. Mash until light and fluffy.


Recipe Hints and Tips:

  • Shepherd's Pie is suitable to freeze for up to four months.

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