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Big Red Shepherd's Pie

Time: 50 minutes. Serves: 4-6


  • 2 tbsp olive oil

  • 800g beef or lamb mince

  • 1 brown onion, diced

  • 1 carrot, diced

  • 1 stick celery, diced

  • 1 tsp thyme, chopped

  • 1 tsp rosemary, chopped

  • 1 x 420g can of Heinz Big Red Tomato Soup

  • 300ml beef stock

  • 1 tbsp flour

  • 1 bay leaf

  • salt & pepper

  • Topping

  • 800g potatoes, peeled

  • 20g butter

  • 100ml cream

  • ½ cup grated cheddar

  • salt

  • white pepper


  • 1.

    Preheat oven to 180°c.

  • 2.

    Heat oil in a pan over medium-high heat. Add onion, carrot and celery and cook for 5 minutes or until soft. Add the minced meat and cook, stirring to break up any lumps, for 5 minutes or until brown.

  • 3.

    Add bay leaf, thyme and rosemary. Sprinkle on the flour, stirring well. Cook for 2 minutes or until combined.

  • 4.

    Pour in Big Red Tomato Soup and stock and bring to the boil. Reduce heat and simmer for 15 - 20 minutes, stirring occasionally. Remove bay leaf. Season with salt and pepper to taste.

  • 5.

    Meanwhile, cook potatoes in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pot with butter and cream. Mash until smooth. Season with salt and white pepper.

  • 6.

    Spoon mince mixture into an ovenproof baking dish. Top with mashed potato, spreading it evenly across the mince. Sprinkle with grated cheddar cheese.

  • 7.

    Bake in oven for 15 - 20 minutes or until golden brown.

  • 8.

    Serve with a green salad.

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