Shepherds Pie

P10 minutes C65 minutes S4


Basic mince

1 tblsp olive oil

1 brown onion, finely chopped

1 carrot, grated

1 red capsicum, finely chopped

500g beef mince

2 tblsp plain flour

250ml beef stock

1 tspn dried thyme

400g Riviana Italian Crushed Tomatoes

1 tblsp Riviana Tomato Paste

salt and pepper, to taste



800g desiree potatoes, chopped

40g butter

125ml milk

grated tasty cheese

Garden Supreme IQF Peas – to serve


Heat oil in saucepan. Add onion, carrot and capsicum and cook until soft.

Add mince and cook until beef changes colour.

Add the flour, stirring until combined.

Add stock, thyme, chopped tomatoes and paste. Bring to the boil then reduce heat to low for 30 minutes or until sauce thickens. Season.

Cook potato until tender. Drain well. Return to the pan with the butter and mash until smooth. Add milk and stir until combined. Season.

Preheat oven to 200°C. Spoon beef mixture into a 2l capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over beef mixture. Sprinkle with cheese.

Bake in oven for 20 minutes or until mashed potato is golden brown.

Products used

Tips and hints:Add 400g brown lentils to increase protein content.