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Classic Shepherd's Pie

Catherine Messig

For Lunch ( Beef, Lamb, Potatoes, Pies )


Published on

10 minutes to prepare and 65 minutes to cook

Serves 4


The original recipe of this dish used lamb mince but I actually prefer it with beef mince.

Also, most shepherd's pie recipes put the pie in the oven for 20 minutes as a last step, but for time poor working people, I find cutting this step out much more quicker and still just as tasty.


1 tbs olive oil
1 brown onion, finely chopped
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
500 grams beef mince
2 tbs plain flour
500 ml (2 cups) beef stock
1 tbs Worcestershire sauce
1 tbs tomato paste
6 large potatoes, peeled and chopped
250 ml milk
1 tablespoon margerine


1. Heat oil in large saucepan over medium high heat.
2. Add onion, carrot and celery and cook, stirring for 5 minutes or until soft
3. Add mince and cook, stirring to break up any lumps, for 5 minutes or until mince changes colour
4. Add the flour and cook, stirring for 2 minutes or until combined.
5. Add stock, Worcestershire sauce and tomato paste. Bring to the boil.
6. Reduce to low and cook, stirring occassionally for 30 mminutes or until sauce thickens.
7. Taste and season with salt and pepper
8. MEANWHILE: Cook potatoes in a saucepan of salted boiling water for 20 minutes or until tender. Drain well. Mash pototes with a masher. Add milk, 3 teaspoons of salt and a tablespoon of margerine and keep mashing until the consistency is even and smooth.
9. Spoon the meat mixture into individual plates. Dollop with a generous amount of mashed potato.


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