Classic Shepherd’s Pie

Shepherd’s Pie is one of our favourite Christmas dishes because not only is it deliciously filling to our stomachs, it’s also super easy to make!

Dig into this comforting casserole of herby, flavourful ground beef (or lamb) filling that’s topped with layers of cheesy, creamy mashed potatoes and veggies.

Our Classic Shepherd’s Pie recipe is a warming, all-in-one meal that would definitely warm the hearts of everybody.


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1 kg Potatoes
150 g Butter
150 g Milk
Salt and pepper to taste
50 g Parmesan Cheese
2 tbsp Olive oil
800 g Minced Lamb/Beef
4 cloves Garlic
1 Onion (grated)
1 Carrot (grated)
2 Celery (diced)
4 tbsp Sundried Tomato Paste
100 ml Red Wine
2 tbsp Worcestershire sauce
2 sprigs Rosemary (chopped)
3 sprigs Thyme
200 ml Beef stock



In a pot of boiling water, boil potatoes for about 15-20 minutes until soft enough for a knife to pierce through.

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Strain potatoes, and put them through a potato ricer.

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Melt butter and milk in a saucepan, pour mixture into potatoes, season with salt and pepper and parmesan cheese, mix evenly. Mix until a smooth mash forms.

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In a large pan over medium heat, add olive oil and minced beef. Cook beef until seared and dry.

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Grate garlic, onion and carrot into the pot, add diced celery. Mix well.

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Add sundried tomato paste, mix well and cook until dry.

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Deglaze with red wine, add worcestershire sauce, rosemary and thyme.

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Add beef stock and cook down until lightly dry and thick.

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Transfer to a baking dish and lay the mixture out flat. Top with mashed potatoes, spread evenly. Fork the top of the mash, and top with more parmesan cheese.

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Bake in a 180°C oven for about 20 minutes, until the top is nicely browned.

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