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Shepards Pie Recipe
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Shepards Pie with Parmesan Mash

This is my yummy version of the classic winter comfort food, Shepards Pie. I add the peas and mushrooms just before baking so they retain their shape and colour. The addition of parmesan cheese to the mash is amazing. You could always leave it out if you prefer though.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Comfort Food
Servings: 4
Calories: 490kcal
Author: Lauren

Ingredients

  • 500 g lamb mince
  • 4 rashers of short cut bacon
  • 1 brown onion
  • 2 carrots - grated
  • ½ cup of frozen peas
  • ½ cup of sliced button mushrooms
  • 2 cloves of garlic
  • 1 teaspoon of olive oil
  • 1 cup beef stock
  • 2 tablespoons tomato paste
  • 1 x 400g can of crushed tomatoes
  • 1 tablespoon dried mixed herbs
  • 1 kg of baby washed potatoes
  • 25 g butter
  • ½ cup of finely shredded parmesan
  • ½ cup of grated tasty cheese
  • 2 tablespoons of milk
  • salt and pepper

Instructions

  • Preheat your oven to 190 degrees.
  • Heat the olive oil in a large saucepan over medium/high heat. Add garlic, bacon and brown onion and cook for a couple of minutes until bacon starts to brown.
  • Add the beef mince, and using a wooden spoon, break up mince and combine with other ingredients. Cook for 5 minutes, stirring every so often to break up any clumps of mince.
  • Once mince has started to brown, add carrots, stock, mixed herbs, tomato paste and crushed tomatoes. Allow to simmer for 5 minutes before reducing to a low heat and allow to cook for a further 30 minutes.
  • Meanwhile, peel and cut potatoes into halves and cook in a steamer for 20 minutes (or until cooked through).
  • While potatoes are still hot, mash (I use a potato ricer) until smooth, add milk, parmesan cheese, butter and salt and pepper to taste.
  • Remove mince mixture from heat, and transfer to a casserole dish. Add the frozen peas and sliced mushrooms and mix together.
  • Spoon mashed potato over the meat mixture and sprinkle grated cheese over the top.
  • Place into oven and bake for 40 minutes, or until the cheese has melted and is beginning to brown.
  • ** I have frozen this before, and it has reheated well. I'd suggest freezing for a maximum of one month.

Nutrition

Serving: 0g | Calories: 490kcal | Carbohydrates: 7g | Protein: 26g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 393mg | Potassium: 555mg | Fiber: 1g | Sugar: 3g | Vitamin A: 454IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 3mg