Shepherd's Pie

Shepherd’s Pie

Allergens: celery, gluten

Ingredients (to serve 8 children)


600g beef mince (or micoprotein for vegetarian option)

600ml beef stock (or vegetable stock for vegetarian option)

1 courgette

2 carrots, grated

1 tsp oregano

2 tsp cornflour

2 tbsp tomato puree

1.3kg mashed potato

250g carrots, fresh or frozen

250g broccoli, fresh or frozen

Gravy (may contain celery, gluten)



  1. Fry the mince in a little oil, when brown drain off any excess fat.
  2. Add beef stock, grated vegetables and herbs to the meat.
  3. Bring to boil, then turn down heat and simmer for 20 minutes.
  4. Mix the cornflour to a paste with the tomato paste and a little cold water, add to the cooked mixture to thicken the gravy.
  5. Lay the meat in a baking dish and top with mashed potato.
  6. Bake at 190º to 200ºC, until golden on top.
  7. Cook vegetables and gravy according to taste.
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