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Shepherd’s Pie

Fresh from the oven

Made the most delicious Shepherd’s Pie last week, so I thought I would share the recipe here. I cook very much based on what I think is enough so my measurements are not 100% accurate. Do feel free to add or reduce the amounts to suit your palate.


4 Russet Potatoes
300 gms ground beef (lean preferably)
1 cup/230 gms mixed vegetables
1 tin button mushrooms (diced into quarters)
1 yellow onion (chopped)
1 tbs chopped garlic
2 tbs olive oil
1 tbs black pepper
1/2 tsp sea salt
2 tbs soya sauce
1 tbs ground chili pepper
1 tbs dried basil / oregano / thyme (or all of them!)
1 tsp dried parsley
shredded cheddar cheese (enough to cover the top layer)

1) Peel, cut in half and boil the potatoes for about 10 mins until a fork can pierce through easily. (You can leave the skin on but make sure they are washed properly).

2) When done, drizzle olive oil (about 1 tbs) and mash them. Put aside.

3) In a heated saucepan, drizzle olive oil (about 1 tbs), add garlic and onion. Stir fry till fragrant.

4) Add ground beef and stir fry till beef is cooked. (You can marinate the beef beforehand with a little bit of soya sauce, pepper and herbs, if you like.)

5) Add mixed vegetables and mushrooms.

6) Add soya sauce, pepper, salt, chili pepper and herbs according to taste. (I like it a little spicy, so I am quite generous with the peppers.) Mix well, and turn off heat when it begins to simmer.

7) In an oven-proof dish (approx 9″ round), spread half of the mashed potatoes on the bottom of the dish. Add the meat & vegetable, and cover with a top layer of mashed potatoes. Spread the chedder cheese on the top.

8) Place in a preheated oven (180 deg C) for about 20 mins.

Technically, all the food is already cooked even before it goes into the oven. But that extra 20mins would melt the cheese and form a tasty crust and seals all the juices within.


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