Shepherd’s Pie

90 minutes


4 servngs

If food makes you happy, this is the most comforting recipe to satisfy your taste buds. There’s nothing better than a well-balanced meal with protein, carbs, and veggies. Your stomach will play a happy dance after this luscious and extremely tasty shepherd’s pie. I don’t know about you, but I’m already starting to drool over my keyboard, so let’s get started.



Adjust Servings
25 oz minced beef 700 g
2 finely chopped large carrots
1 finely chopped large onion
2 chopped celery sticks
2 finely chopped cloves of garlic
2 tbsp Worcestershire sauce
1 tbsp tomato puree
13.5 fl oz beef stock 400 ml
6.8 fl oz red wine (optional) 200 ml
for the Mashed Potatoes
31.7 oz potatoes 900 g
2 tbsp butter
Milk at room temperature
Dried garlic flakes


Add the beef to a pan with olive oil and cook until browned.
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Add the onions, carrots, celery, and garlic and cook on medium heat until soft.
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Add the tomato puree, Worcestershire sauce, and beef stock, and add the red wine if you plan to use it. For this recipe, I used veggie spice mix, white pepper, and salt if needed.
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Bring it to a simmer and cook until the liquid evaporates but not completely, you want the meat to be a little bit juicy.
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In the meantime, mash the boiled potatoes, and while they are still hot, add the butter and milk, salt, pepper, and dried garlic flakes. I eyeballed the milk because it’s a personal preference on how you want the texture to be.
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Add the meat to an oven-proof dish and top it with the mashed potatoes. For a better taste, I always add grated parmesan on top of the mashed potatoes.
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Cook for 20 minutes at 390 degrees Fahrenheit or 200 degrees Celsius or until the top is golden brown.
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This is the most important step - enjoy!
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