Shepherd’s Pie

Cook Time 1 hour

Servings 4


For the Potato Topper

450g Sebago potatoes, peeled and roughly chopped

1 egg

20ml skim milk

Salt & pepper, to taste

20g Grano Padano cheese

For the Pie Filling

450g lean beef mince

5ml extra virgin olive oil

130g brown onion, finely diced

130g celery, finely chopped

130g carrots, peeled & finely diced

15g tomato paste

2 cloves of garlic, peeled & minced

50ml of red wine

200ml beef stock

1 small pinch of ground bay leaves

1 small pinch of dried thyme

5ml Worcestershire sauce

1 tablespoon cornflour

Salt & pepper, to taste


Heat olive oil in a large saucepan, over medium heat. Sauté the onion, celery and carrots for 4 – 5 minutes or until translucent. Then add the beef mince and cook for a further 10 minutes until slightly caramelised. Add garlic & tomato paste and cook for a further two minutes.

Add red wine and bring to a simmer for two minutes. Then add beef stock, Worcestershire sauce, bay leaf & thyme; then simmer for five minutes. Form a slurry with cornflour & water and gradually stir into sauce, then allow to thicken. Season with salt & pepper, then allow the mix to cool.

Boil potatoes until tender, drain then mash until smooth. Mix in egg, skim milk, salt & pepper.

Pre-heat oven to 180°c. Place filling in a 20 cm x 30 cm oven-safe dish, top with mashed potato mix, then sprinkle grana padano evenly over the top. Bake for approximately 10 minutes or until the cheese is golden.

Serve with steamed greens or a side salad.


Shepherd’s Pie


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