Traditional Shepherd’s Pie
A hearty and comforting dish perfect for cold winter months.
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- •PotatoesGood for mashing
- •1/2 teaspoon SaltFor boiling water
- •1 tablespoon Cooking oilOlive oil used
- •1 medium OnionFinely diced
- •CarrotsDiced
- •Minced beefGround beef
- •Black pepperTo taste
- •Sweet cornTender vegetables
- •Green beansCut
- •Beef stock
- •1 teaspoon Worcester sauceAdded to stock
- •White pepperFor seasoning mash
- •ButterFor mashing potatoes
- •Cheddar cheese(optional)Grated on top
- 1
Wash, peel, and cut potatoes. Cover with water in a medium-sized pan and add 1/2 teaspoon of salt. Bring to a boil.
10 min
- 2
Heat a large frying pan on high heat and add 1 tablespoon of cooking oil. Add finely diced onion and stir fry for 1 minute.
1 min
- 3
Add diced carrots to the pan with onions and fry for 3-4 minutes.
4 min
- 4
Add minced beef to the pan, break into small pieces, and stir fry until browned, about 5-7 minutes. Season with salt and black pepper.
7 min
- 5
Add sweet corn and green beans to the pan and stir in.
2 min
- 6
Add beef stock and 1 teaspoon of Worcester sauce. Bring to a boil, then reduce heat and thicken for a few minutes.
5 min
- 7
Mash the boiled potatoes with salt, white pepper, and butter until smooth and creamy.
5 min
- 8
Preheat oven to 170°C (340°F).
10 min
- 9
Transfer filling to a pie dish, level it, and top with mashed potatoes. Optionally, add grated cheddar cheese.
5 min
- 10
Bake in preheated oven for 25 minutes. Let it rest for 5 minutes before serving.
30 min
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