Shepherds Pie with Coarse Puree

Shepherds Pie with Coarse Puree

Hearty, comforting, warming…the classic shepherd's pie is a traditional English meal that is a fan favourite in any household. The perfect winter warmer, this dish is the perfect comfort food to fill you up on a cold night. Consisting of a rich and flavourful stew mixture topped with creamy, fluffy mash, you can guarantee you will be left with zero leftovers when you make this.


Step 1
  • Boil the water and potatoes in a large, covered, heavy-based saucepan on a low heat for approximately 20 minutes.
Step 2
  • Drain the water off and steam the potatoes dry. Roughly mash them with milk, butter, chilli pepper and salt. Taste.
Step 3
  • Heat half of the butter in a sauté pan, taking care not to burn it. Fry the carrots, peppers and garlic for approximately 3 minutes.
Step 4
  • Remove the vegetables and fry the mince until it crumbles and is a brown colour. Put the vegetables back in the pan along with the red wine sauce, sugar, salt and pepper. Heat the sauce and taste.
Step 5
  • Put the meat sauce in a greased ovenproof dish (approximately 6 x 22 x 27 cm). Gently distribute the mashed potatoes on the meat and vegetable sauce - leaving approximately 2 cm free along the edge of the dish. Use a fork to "smooth" the potato down.
Step 6
  • Cook the shepherd's pie in the middle of the oven for 25 minutes at 225 °.

Let your cooked potatoes dry for a short while before you mash them to prevent the mash from sinking in to your pie.


Add some herbs and spices to your gravy to give your dish a more flavoursome taste.


Peeled potatoes Cut Into Small Pieces
1 kilo
1 litre
200 ml
10 g
Finely Chopped Red chilli pepper (About 1 tbsp)
Sea salt
1 tsp
10 g
Red peppers Cut Into Small Cubes
Small garlic cloves Cut Into Thin Slices
Beef mince (About 6% Fat)
400 g
Red wine Sauce
500 ml
Sea salt
Freshly Ground pepper
200 g