Shepherd’s Pie

an image of a blue Delft plate with a block of Shepherd's Pie and a side of salad

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  • 56 potatoes peeled, chopped
  • 1 tsp baking powder
  • Salt
  • Pepper
  • 2 tbsp butter
  • 2 cups milk (half n half) – heat in the microwave
  • 2 cups grated cheese


  1. Preheat the oven to 180°C.
  2. Heat oil in a non-stick frying pan over medium-high heat and brown onions.
  3. Add garlic.
  4. Add mince, breaking clumps until it changes color.
  5. Add spices and allow to fry for 10 minutes.
  6. Add tomato puree and Worcestershire sauce it simmers, for further 10 minutes.
  7. Add frozen veggies and simmer for a further 5-10 minutes.


  1. Bring your potatoes to a boil in hot water (I add a veg/chicken stock cube) until tender.
  2. Drain in a colander and return to the pot.
  3. Sprinkle with baking powder and add butter and mash until there are no clumps.
  4. Add salt and pepper and using an electric hand mixer gradually add warm milk and mix until you get a smooth consistency.
  5. Layer your mince in a casserole.
  6. Top with your mash.
  7. Draw lines with a fork.
  8. Sprinkle it generously with grated cheese.
  9. Place in the oven until the cheese melts and browns (about 10-15 minutes).
  10. Enjoy with salad.



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