Beef Shepherds Pie

Beef Shepherds Pie.png

Makes 4-6 servings 


  • 500g beef mince, raw 
  • 6 x button mushrooms (1/2 palm size), diced 
  • 1 x large zucchini, grated (squeeze excess liquid out) 
  • 1 x carrot, grated 
  • 1 x brown onion, diced 
  • 6 x garlic cloves, finely diced
  • 500g white potato, cut into quarters
  • 500g sweet potato, cut same size as white potato
  • 1 x cup chicken stock 


  • 2 x TBS passata sauce
  • 2 x TBS worcestershire sauce
  • 1 x TBS olive oil
  • Salt and cracked pepper 
  • Paprika 


  1. Preheat oven at 180 degrees. 
  2. Chop all potatoes the same size and add to a deep pan. Add water until potatoes are just covered. Boil potatoes for about 15 minutes are until cooked through. (You should be able to stick a fork through the potatoes quite easily). 
  3. In a deep pot add in onion, garlic and mince with oil. Cook until meat is browned. 
  4. Add in prepared mushrooms, zucchini and carrot and stock. Simmer and stir for about 5 minutes. (make sure to squeeze excess liquid from zucchini using a dish cloth) 
  5. Add in remaining flavours except for paprika and mix through well.
  6. Drain any liquid from pot and add mixture to a large oven baking dish. 
  7. Mash potatoes with 4x TBS of milk. Mix together until smooth. Add to top of beef mixture and spread across evenly. 
  8. Sprinkle with ground paprika and cook in the oven for bout 25 minutes. 
  9. Enjoy! 

(For smaller serves, you could add a side of mixed salad)