Baby’s Shepherds Pie


Preparation time: 10 minutes

Cooking time: 50 minutes

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Serves: 8 people

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  1. Peel and chop carrots and potatoes.
  2. Place the potatoes in a saucepan of simmering water for approx 12-15 min’s until they are soft all the way through and suitable for mashing.
  3. In a separate sauce pan, place the carrots in simmering water for approx 10 min’s until soft.
  4. Place the tomatoes in a bowl of boiling water and set aside for 10 min’s until skin breaks and can be easily peeled off.
  5. While the vegetables are cooking, place the onions in a pan with a dash of olive oil and sauté until soft for 3-4 min’s.
  6. Add the minced beef to the pan and cook until browned through.
  7. Add the tomatoes and salt-free stock.
  8. Place a lid on saucepan and allow to boil for approx 12-15 min’s.
  9. If the mixture is too thin, allow to simmer uncovered for a further 5 min’s.
  10. When the carrots and potatoes are cooked combine them in a bowl with some butter and mash.
  11. Divide the mixture into separate containers or a large container placing the meat mixture at the bottom and the carrot and potato mash on top.

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