Morgan's MAD about shepards pie (no tomato in this version)

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My mother used to make this dish every Sunday for dinner and it was a favourite in our household, the best thing about it is when you reheat it in the microwave for lunch the next day. you can also freeze it for another night.

This recipe will feed a family of five-depending on how hungry your whanau gets or is :) *also this recipe does not include tomato paste at all but you may add it if you wish.


750g beef mince (you can change this for lean beef mince if you like)

2 tablespoons of bistro gravy mix to one cup of water

1 large onion diced

1 1/2 cup of frozen vegetables (optional or you can keep it hearty)

7 large potatoes sliced and cut into quarters

drizzle of oil (any oil to suit your preference)

1/2 cup grated cheese (cheddar is preferred)

pinch of parsley(optional)

salt and pepper

1/4 cup of milk

1 egg yolk (this is going to help golden the potato topping you are welcome to skip this step)



Peel and cut potatoes, let them boil (this is going to be your mash topping) add salt and pepper to the water.

To a skillet or a saucepan add the oil and heat, before adding the onions turn the heat down and then toss through until the onions are transparent.

Add the beef mince and break up the chunks so there are no clumpies.

If you wish add the frozen vegetable in this step as well as the tomato paste.

Add the gravy mix, this will thicken up as you stir. (you want a thick mince, this will help prevent your mash from sinking when you add it to the top.

The consistency you are looking for in the mince is: dip your spatula or spoon in the mix and scoop the mince up if it falls with a splat and the mince slightly jiggles then the mix is perfect, if it seems too thick add more water. too thin, add more gravy powder.

Transfer the mince to an oven dish and let sit for about twenty minutes to set on the top.

Once your potatoes are ready, season, add milk and mash. (add egg yolk now if you want)

Spoon mash onto mince carefully to avoid sinking, spread it evenly covering all sides and gaps. sprinkle with cheese and add a pinch of parsley to the centre to make it look nice. bake for about 1 hour or 1 and a 1/2 hours depending on how crispy you want your topping.

Pull out when golden and let sit for ten minutes before serving.


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