Shepherd’s pie is one of the all-time favorite ‘comfort’ foods. On a cold winter’s night, nothing is as welcome as a big plate of well made shepherd’s pie, with some crusty bread.

Preperation Time: 10 min

Total Time: 90 min

Makes: 4 servings.

You need:

  • 500g Leaned Beef Mince
  • 1 white Onion – diced
  • 1 red Onion – diced
  • 1 Carrot – diced
  • Portobello Mushroom, 1/2 large diced
  • Worcester Sauce – few dashes are needed
  • Ketchup – 1 table spoon
  • Tabasco sauce – 1 tablespoon
  • Stock Cube x 2 Beef in 1 pint hot water
  • Salt & Pepper
  • Mash Potato for topping


  1. Fry off the onions in a little sunflower oil until transparent – probably around 8 minutes on a medium gas flame. Once cooked put to one side.
  2. Fry the mince
  3. Once all the mince is cooked put into a shallow saucepan, add the diced mushrooms & carrots plus all the juices from the pan you used for the frying.
  4. Add 2 beef stock cubes. Cover and leave to simmer.
  5. Check about 45 minutes into the cooking, and if it has cooked, take it off the heat. Add a little flour fixed in water to the mixture to make sure the shepherd’s pie has a thick sauce.
  6. Put into your ovenproof dish. Add mash potatoes to top and use a fork to make swirly patterns.
  7. Place dish in a preheated oven to 220 degrees for 45 minutes – check the pie is piping hot before serving.