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Big Mick's Shepherds Pie

My twist on the traditional Shepherd's Pie, Plenty of Veggies, Good quality mince beef or lamb, creamy mashed potato with diced coriander mint stir thru. Place meat in oven bowl, layer of mash potato and grated cheese ontop. Into a pre-heated oven.


  • 1kg minced beef or lamb

  • 6 Potatoes peeled

  • 1 Onion, peeled & diced

  • 3 Carrots, peeled & roughly chopped

  • hand full of mushrooms say 10 mid size, cut into quarters

  • 1 Clove of Garlic, peeled & crushed

  • 4 Tablespoons tom paste

  • Splash of worcestershire sauce

  • Splash of Red Wine, I always use a Shiraz - Full body

  • Tin of Tomatoes, Seasoning, Peas and bunch of Italian parsley roughly chopped.

  • ** (Mash potatoes) 80g butter, 1/4 of a cup Thickened Cream, Splash of milk, 1/4 of a cup Roughly chopped Coriander Mint, Season Well

  • Let's go!


  • 1.

    In a saucepan add oil (evoo) & heat over medium heat, throw in garlic, carrot, onion and mushrooms until soft 10-15 mins. Keep stirring so you don't burn the veggies.

  • 2.

    When this is done I like to take all Veggies out of saucepan so you can cook the meat.

  • 3.

    In the same saucepan add more oil (evoo), add uncooked mince beef or lamb, turn the heat up & brown off meat. Add veggies, tomatoes, tom paste, seasoning, red wine, worcestershire sauce.

  • 4.

    Reduce heat and simmer for 20 mins.Then add peas & parsley and stir into mixture. * While the mixture is simmering, place peeled potatoes in a saucepan, cover with water, bring to boil. Reduce heat and wait till spuds are soft. Drain spuds,Add items above **

  • 5.

    Now transfer mixture to oven bowl, top with mashed potatoes and cheese to finish.

  • 6.

    Cook in oven at 200 dc for 30mins


Make sure you have kept alittle parsley to add to your dish after plating up!

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