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
  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.

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

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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