Shepherd's Pie
created by: Anonymous


  1. 1
    Preheat the oven to 180°C. Heat the oil in a large saucepan over medium heat and cook the onion and carrot for five minutes or until soft. Add the mince, bacon, and mushrooms and cook for three minutes or until mince is browned.
  2. 2
    Stir through the tomato paste, tomatoes, stock and herbs. Cover and simmer for 15 minutes, then uncover and simmer for a further 15 minutes until most of the liquid has evaporated. Add the peas and cook for another couple of minutes.
  3. 3
    To make the potato topping, boil the potatoes in water until soft. Drain well and mash with butter, milk, and parmesan.
  4. 4
    Pour the meat mixture into a 1L capacity ovenproof dish and top with the mash. Bake for 35 minutes or until the potato topping is golden brown.

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  • 1 tbs olive oil
  • 1 onion (chopped)
  • 2 carrot medium (chopped)
  • 600g beef mince
  • 3 short-cut bacon rashers (chopped)
  • 8 button mushrooms (cleaned and halved)
  • 2 tbs tomato paste
  • 400g canned whole tomato (peeled)
  • 1 cup beef stock (liquid)
  • 1 tsp dried oregano
  • 1 cup frozen peas
  • 1kg potato (peeled, chopped)
  • 50g butter
  • 1/4 cup milk
  • 1/2 cup parmesan cheese (finely grated)
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