Shepherds' Pie


For traditional comfort food that's healthy, hearty and filling, look no further than the trusty Shepherd’s Pie. It’s a satisfying, timeless classic – make this recipe once and you’ll make it time and time again!

Serves 6


1 tablespoon olive oil 

1 brown onion, halved, finely chopped 

 1 carrot, peeled, finely chopped 

 1 cup frozen peas, defrosted

 1/2 garlic clove 

1 tablespoon tomato paste 

 500g lamb mince

 Salt & freshly ground black pepper 

500ml (2 cups) beef stock

 1 tablespoon Worcestershire sauce

 1 bay leaf

 4 (about 200g each) Desiree potatoes, peeled, chopped

 40g butter

 125ml (1/2 cup) milk

 Melted butter, to brush


Mashed Potato Topping:

Peel and cut your potatoes into large pieces. 

Boil them in a large pot over high heat until tender. 

Make sure to add a generous amount of salt to flavor the potatoes. 

Drain the potatoes and return them back into the pot. melt the butter & add milk in a small saucepan, then pour on top of the potatoes. 

Mash the potatoes using a hand masher until they’re light and fluffy. 

Season with salt and pepper. 

Set potato mash aside. 

Pie Filling:

In a large skillet over medium heat, heat oil. 

Add onion, carrots, garlic, and bay leaf cook until fragrant and softened, for about 5 minutes. 

Add mince and cook until no longer pink, 5 minutes more. 

Add tomato paste and stir to combine. 

Add stock and Worcestershire sauce, bring to the boil, reduce heat to low and simmer until sauce is thick (20 minutes). 

Stir through peas and season to taste. 

 Assembly of Pie: 

Preheat oven to 200C. Place the mince mixture in an ovenproof dish. 

Top with the potato mash and bake until golden (15 minutes). 

Serve with extra Worcestershire sauce to the side.