No image available
Member recipe

Tabba's Shepherd's Pie

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 5

My version of a traditional hearty pie with added vegies, different flavours and a twist on top.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 brown onion
  • 1 garlic clove
  • 1 medium zucchini
  • 1 medium carrot
  • 2 tomatos
  • 1 large sweet potato
  • 200g mushrooms
  • 4 large potatos
  • 500g mince
  • 2 pieces shortcut bacon (or one whole peice)
  • 2 cups beef stock
  • 2 tbsp balsamic vinegar
  • 2 tbsp worcestershire sauce
  • 2 tbsp tomato paste
  • 1/2 cup red wine
  • salt + pepper
  • a few sprigs of thyme
  • nutmeg
  • 40g butter
  • 1/4 cup milk
  • Oil

Method

    1. Dice carrot, zucchini, and mushroom and keep aside. Chop tomatos. Finely chop onion, garlic and bacon. Heat small amount of oil in a pot large enough to fit in all ingredients except potatos. Saute onion and garlic until soft, add bacon and mince.
    2. Add zucchini, carrot and mushroom, cooking on a medium heat for around 10 minutes to soften a little.
    3. Add tomato paste and fry for 1 minute, then add wine to deglaze pan, then add worcester, stock, balsamic vinegar, thyme leaves, salt + pepper and tomato, adding a little water if the mix looks too dry. Bring to the boil and then simmer for 20-30 minutes or until flavours have been brought out.
    4. While that simmers, peel and chop potato and sweet potato into large chunks. Put in sauce pan in cold salted water and boil unil tender. Drain and seperate potatos/sweet potato.
    5. Add milk and half of butter to potatos and mash or put through a ricer until creamy. Season with salt + nutmeg +pepper to taste. In a seperate container, mash sweet potato with other half of butter and nutmeg + selt + pepper to taste.
    6. When you are happy with the taste of the mince mix, add a little (a 2-3 tbspns) flour to thicken sauce, then pour into a casserole dish.
    7. . Fill a piping bag with the mashed potato. Pipe rows on the mince, leaving every second space empty. Then empty out most of the remaining potato from the piping bag ( small amounts on the sides wont hurt ) and fill it with sweet potato, filling up the gaps on top of the pie so you should have a checkered pattern of white and orange.
    8. Bake in an oven at 180 degrees until browned nicely on top.
    9. If you don't have that much time or can't be bothered piping or with 2 kinds of potato, just one will be fine if you double the amount of whichever you choose. And it can be just smothered on top in a thick layer if you so desire. If so, you could make patterns in the mash with a fork, making little potato peaks which 1 look pretty and 2 go nice and crunchy.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.