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Shepherd’s Pie

My sister Diana made this for us recently and it reminded me how much I loved it. Serves 4 – 6.


  • 500g grass fed beef mince
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2tbsps tomato paste
  • 400g can peeled tomatoes
  • 1 cup beef stock
  • 1 cup frozen peas
  • 1kg potatoes, peeled and chopped
  • 75g butter
  • 1/4 cup milk
  • 1/2 cup grated parmesan


  • Preheat the oven to 190 degrees.
  • Heat a large saucepan over medium heat and cook the oil, onion and carrot for 5 minutes or until soft.
  • Add the mince and cook for 3 minutes or until browned. Stir through the tomato paste, tomatoes, and stock. Cover and simmer for 15 minutes.
  • Add the peas and simmer, uncovered, for a further 15 minutes or until all the liquid has evaporated. Set aside.
  • Boil the potatoes until soft. Drain and mash with the butter and milk then stir through the parmesan.
  • Spoon the meat mixture in to an overnproof dish. Top with the mash and bake for 35 minutes or until golden brown.

Serve with steamed green vegies or a salad, and some crusty bread.

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