Shepherd’s Pie

Ray Bonicci| 29 November 2020

Whether you’re wanting to impress on date night or flex your culinary skills to your housemates, the humble Shepherd’s Pie is sure to be a crowd favourite. So crack open a bottle of red, preheat your oven and let’s get cooking!

Serves: 4-6 | Time: 1h 30mins

Recipe courtesy of Ray Bonicci from Raywood Catering. Find him on Facebook.


FILLING                                             CREAMY MASH

1tbs olive oil                                     1kg desiree potatoes, coarsely chopped

1 onion, finely diced                        300ml thickened cream

1 carrot, finely diced                       180g butter, softened

2 garlic cloves, finely chopped

1 bay leaf

1kg minced lamb

4tbs tomato paste

250ml stock

125ml red wine

60ml Worcestershire sauce

1 cup frozen peas & corn (defrosted)

1 cup continental parsley, coarsely chopped


1. Preheat oven to 200°C. Heat oil in a pan over medium heat, add onion, carrot, garlic & bay leaf & cook until vegetables are soft & start to colour (10 minutes).

2. Season to taste, add mince & stir, breaking up mince with back of spoon until brown (10 minutes).

3. Add tomato paste & stir to combine. Add stock, red wine, Worcestershire sauce & deglaze.

4. Bring to the boil, reduce heat to low & simmer until sauce is thick (25 minutes).

5. Stir through peas, corn & parsley & season to taste.

6. Meanwhile, for creamy mash, place potatoes in a pot & cover with cold salted water. Bring to the boil over medium heat & cook until tender (15 minutes).

7. Drain potatoes & return to pot. Add cream & butter, mash until smooth. Season to taste.

8. Place mixture in an ovenproof dish, top with potato & bake until golden (15 minutes).

9. Serve with fresh garden salad, don’t forget the garnish and enjoy!

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