Shepard’s pie

Allergen – Contains gluten and dairy. Egg free.
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Baking pan filled with shepard's pie
g Best choice EF Egg free Main meal

This recipe was developed by chefs at Western District Health Service.

  1. Pre heat the oven to 180oc
  2. Heat the oil in a pot and sauté the onion and garlic, add the mince and brown.
  3. Add the vegetables and cook for a further 5 minutes, stir in the flour and add the stock, turn down to a simmer and cook for 45 minutes to 1 hour. Finish the meat off with the herbs and pepper.
  4. In another pot put the chopped potatoes in and cover with water, boil for 30-40 minutes or until soft enough to mash, drain the potatoes well, tip back into the pot, add the milk and ¾ of the cheese, mash then whisk until smooth.
  5. Tip the meat mix into a deep tray and top with the mash potato, sprinkle the remaining cheese over the top, bake for 45 minutes or until browned on top.