Shepherd's pies

Savoury mince topped with crunchy, cheesy potato - yum! There's no generation gap where shepherd's pies are concerned, with littlies enjoying them as much as their grandparents. And with these individual pies, no-one will be able to complain that they got a smaller slice.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 6, Makes 6
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Shepherd's pies
  • 2 tablespoon olive oil
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 1 large onion, finely chopped
  • 1 tablespoon rosemary, chopped
  • 500 gram lamb mince
  • 1/4 cup worcestershire sauce
  • 1/4 cup tomato sauce
  • 1/2 cup water
  • 4 large potatoes, peeled, quartered
  • 1/2 cup milk
  • 40 gram butter
  • 1/3 cup dried breadcrumbs
  • 1 cup shredded tasty cheese


Shepherd's pies
  • 1
    Preheat oven to 180°C (160°C fan-forced). Heat half the oil in a large, heavy-based saucepan on high heat. Saute celery, carrot, onion and rosemary for 4-5 minutes or until golden. Remove from pan.
  • 2
    Heat remaining oil in same pan. Brown mince for 4-5 minutes. Return vegetable mixture to pan with sauces and the water. Bring to the boil. Reduce heat to medium; simmer for 6-8 minutes or until thickened. Season to taste.
  • 3
    Meanwhile, boil potatoes in salted water until tender. Drain well; return to pan and mash well with milk and butter. Season to taste.
  • 4
    Divide mince mixture among 6 x 2-cup pie pans. Top evenly with mash.
  • 5
    Sprinkle pies with breadcrumbs and cheese. Bake, uncovered, for 12-15 minutes or until golden.


Shepherd's pies can be frozen at the end of step 4. If freezing, cool, then cover with plastic wrap and foil. To cook Shepherd's pies from frozen, remove plastic wrap and foil, then cover with foil and bake at 180°C (160°C fan-forced), for 30 minutes, then continue from step 5.

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