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Wednesday, September 16, 2015


This recipe is actually quite simple to my Bolognese recipe, plus & minus a few ingredients and the pasta of course. The sliced potatoes on top are different from the traditional mashed potatoes, however I wanted to make the top layer fuss-free. You can add some cheese to the sliced potato and rosemary for some calcium. Shepherd’s pie is the ultimate meat dish for my husband and perfect for a winter's night.

  • 2 teaspoons extra virgin olive oil 
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, finely diced or minced
  • 500g extra lean beef mince
  • 4 small to medium tomatoes (around 500g), diced 
  • 2 medium carrots, peeled & diced
  • 4 tablespoons fresh or dried rosemary
  • 1 tablespoon Worcestershire sauce
  • 500ml (2 cups) salt-reduced beef stock
  • ground black pepper
  • 1 cup peas, fresh or thawed if frozen
  • 2 large or 5 small Sebago potatoes (around 500g), peeled & sliced
  • 40g reduced-fat grated cheese


1. Preheat a fan-forced oven to 180 degrees celsius. Lightly grease a deep ovenproof pan or casserole dish with 1 teaspoon olive oil. 

2. Heat a large, deep frying pan over medium heat, adding the remaining teaspoon of oil and swirling to coat the pan. Add the onion and garlic and cook, stirring, for 2 minutes or until the onion is starting to soften. Add the beef mince and cook, breaking apart the lumps with a metal spoon, for around 5 minutes or until all mince is browned. Add the tomatoes, carrots, 2 tablespoons of rosemary, Worcestershire sauce, beef stock and a generous pinch of pepper and stir well. Bring to the boil, then simmer, covered, for 10 minutes. Remove the lid, add the peas and simmer, covered for another 10 minutes. Remove from heat. 

3. Meanwhile, place the potato slices on a large plate and cover with glad wrap. Place in the microwave on high for 5 minutes. Remove from the microwave. (If you do not have a microwave or do not want to use on, steam the potatoes in a boiling saucepan of water for just a couple of minutes as you want the potato to be just warmed up, not mushy). 

4. Once step 2 has been completed pour the beef and vegetable mixture into the prepared ovenproof pan and top with the sliced potatoes. Sprinkle 2 tablespoons of rosemary and the grated cheese (if using) on top of the sliced potatoes. Cook for 50 minutes in the oven or until potatoes are slightly golden brown. Remove from heat and serve warm. 

Serves / 4 
Total Preparation time / around 20 minutes 
Total Cooking time / 1 hour 25 minutes 

x Emily 

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