Shepherd’s Pie

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Serves: 4–6 serves • Prep Time: 20 minutes • Cook Time: 30–35 minutes

I N G R E D I E N T S

For the doug

• 500g beef mince

• 1 brown onion, diced

• 2 cloves garlic, minced

• 1 cup frozen peas, corn & carrots

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 cup beef stock

• 1 tsp dried thyme

• Salt & pepper

• 800g potatoes, peeled and chopped

• 30g butter

• ¼ cup milk

• 1 cup grated cheese, divided

  
  

D I R E C T I O N S

1. Add the potatoes to a pot of boiling water and cook until soft. Drain, then mash with butter, milk and ½ cup of the grated cheese. Set aside.

2. While the potatoes are cooking, heat a large frying pan over medium heat. Add the onion and garlic and cook until softened.

3. Add the beef mince and cook until browned, breaking it up as it cooks.

4. Stir through the frozen vegetables, tomato paste, Worcestershire sauce, beef stock and thyme. Season with salt and pepper.

5. Simmer for 10–15 minutes, stirring occasionally, until the mixture has thickened.

6. Spoon the beef mixture into a baking dish and spread the mashed potato evenly over the top.

7. Sprinkle with the remaining ½ cup grated cheese.

8. Bake at 200°C (180°C fan-forced) for around 20–25 minutes, or until golden and bubbling.

N o t e :

FOR MEAL PREP: Assemble the pie but don’t bake it. Allow it to cool completely, cover well and freeze. Defrost overnight in the fridge before baking until piping hot throughout. 🤎🥔✨