Shepherd’s Pie

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Gosh you guys, this recipe turned out soooo amazing and surpassed my expectations. It is so flavoursome and that mash… Let’s take a moment to appreciate it. Hope you all love it.

Shepherd's Pie

Cooking Time: 1-1.5 hours | Serves 6-8 people



  • 1 large brown onion, finely diced
  • 1/2 cup Finely diced carrots
  • 1/2 cup finely diced celery
  • 3 cloves of garlic, crushed
  • 500 grams beef mince
  • 1/2 cup finely diced white mushrooms
  • 2 bay leaves
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 1 tablespoons Worcestershire sauce
  • 1 cup beef stock
  • 1/2 cup roughly chopped fresh flat leaf parsley
  • 3 tablespoons fresh thyme leaves
  • 1 tablespoon fresh/dry rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 2-3 tablespoons light olive oil


  • 800 grams Desiree potatoes, peeled and cut into 2inch cubes
  • 1 tablespoon salted butter
  • 1/2 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup grated parmesan cheese


  1. Place potatoes in a medium pot, cover with cold tap water. Place on medium heat and bring up to the boil, lower heat and simmer for 10-15 minutes while we start on the filling mixture.
  2. Place 2-3 tablespoons of olive oil in large sauté pan on medium low heat, sweat onion, carrot and celery for 6-8 minutes with the lid on, or until softened.
  3. Stir in garlic for 1 minute, until fragrant.
  4. Remove lid and turn heat up to medium high, brown off mince meat breaking up any lumps.
  5. Pre heat oven at 200C fan forced
  6. Add mushrooms and bay leaves, stir for a couple of minutes.
  7. Lower heat to medium low and stir in plain flour and tomato paste for 2 minutes.
  8. Add Worcestershire sauce, beef stock and herbs (parsley, thyme and rosemary), salt and pepper. Simmer on low heat with the lid on for 2-3 minutes.
  9. Meanwhile drain your potatoes and leave them in the pot.
  10. Add butter, milk, garlic powder, salt, pepper and mash until fluffy.
  11. Fold in parmesan cheese to the mash.
  12. Take a 23cm round pie dish and pour in mince mixture. Top with mash, carefully evenly distributing mash to the surface of the mice mixture.
  13. Optionally top with extra fresh parsley.
  14. Bake uncovered for 15 minutes.
  15. Allow to cool for 15 minutes before serving.


    • Add in additional vegetables such as peas, corn, broccoli etc
    • For a dairy free option leave parmesan out and replace whole milk with milk of choice such as oat, almond or coconut.
    • Replace potatoes with sweet potatoes for a different option.
    • Mixture can be used as meat pie filling.

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Ciao I’m Marylin:

If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.

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