Shepherd’s pie

Serves 4

  • 45 ml olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 3 carrots, finely diced
  • 1 kg mince
  • 1 can (410 g) chopped tomatoes
  • 5 ml dried mixed herbs
  • 250 ml beef stock
  • salt and freshly ground black pepper
  • 30 ml cornflour
  • 100 ml water


  • 5 big potatoes, peeled
  • 30 ml butter
  • 100 ml warm milk
  • salt and freshly ground black pepper to taste

Preheat oven to 180ºC. Cook potatoes for the topping until soft and season with salt. Heat oil in a pot. Sauté onions, garlic and carrots for 3 minutes. Add mince and cook until meat is loosened and no longer pink. Add tomatoes, herbs and stock. Season with salt and black pepper. Simmer for 40 minutes. Combine cornflour and water to form a smooth paste. Add to the meat mixture and cook until thickened. Transfer mixture to an oven dish of about 30 x 35 cm. Drain cooked potatoes. Mash and stir butter through. Add milk and season. Spoon mash onto meat and bake for 30 minutes until golden brown.