Simple Shepherd’s Pie

Serves 4.

Wonderful winter comfort food! This also works well with veggie/Quorn mince.


  • 400g lamb mince
  • 3 tbsp tomato puree
  • 500ml beef stock (or 500 ml boiled water with 2tsp bovril)
  • 6 medium potatos and 1 large kumara (kumara optional, can just use more potato)
  • 400g mixed vegetables (carrots, sweet corn and peas) 
  • dash of milk
  • 1 tbsp butter
  • Dash of cooking oil, salt and pepper

You will need: 

  • deep saucepan
  • large frying pan
  • casserole dish
  • spatula + wooden spoon
  • masher
  • sink with warm soapy water for washing hands with raw meat


  • Preheat oven fan bake to 180 degrees.
  • Boil 500 ml water in the kettle and add to deep saucepan. (if using bovril, prepare here)
  • Add cooking oil, salt and pepper to frying pan.
  • Peel and chop potatoes, adding to sauce pan each time to prevent browning.
  • If using kumara, do not add to water yet.
  • When all potatoes chopped, turn element to medium heat and stir occasionally.
  • Turn frying pan element on to medium-high heat and add vegetables.
  • When vegetables are browned, add mince, crumbling through your fingers.
  • Stir together for 30 seconds.
  • Add tomato puree and stock, stirring through until mince is browned and sauce is reduced. (approx 15 mins).
  • At the same time, add kumara to sauce pan and cook until soft. (approx 5 mins)
  • Once reduced, add frying pan mixture to casserole dish and spread evenly.
  • When the potatoes are soft, drain and add back to sauce pan, with butter and dash of milk.
  • Mash thoroughly and spread atop the mince.
  • Place in oven for approx 25-30 mins, until golden brown and crispy on top.
  • Wash up while waiting.
  • When cooked, take out of the oven and leave to rest for 5 mins before serving.

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