Geoff’s Quick and Easy Shepherd’s Pie

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Geoff Jansz demonstrated how to make his version of an old family favourite. Shepherd’s pie is a delicious, hearty meal for a cold winter’s night. It can be served in one large dish, or (for a more modern look) in individual soufflé dishes.
Ingredients (Serves 4-6)

  • 50ml olive oil
  • 1 large brown onion, diced
  • 1 kg beef mince
  • 2 heaped tablespoons of tomato paste
  • Worcestershire sauce
  • 2 large carrots, diced
  • salt & pepper to taste
  • 200ml beef stock
  • 1 bay leaf
  • 2 cups peas (fresh or frozen)
  • 1/2 cup chopped parsley (optional)

Mashed potato topping

  • 300g potatoes
  • butter
  • full cream milk (not low fat)
  • pinch salt
  • Parmesan cheese, grated


  1. In a large, heavy-based saucepan, heat the olive oil then add the diced onion. Brown on high heat, then remove the onion and set aside on a plate.
  2. Add the minced beef to the pot and brown it on high heat, then add the tomato paste and cook for 2 minutes more.
  3. Return the onion to the pot and add a generous splash of Worcestershire sauce. Add the carrots, salt and pepper, stir well together and tip in the beef stock to moisten everything, then add a bay leaf. Cover and gently cook for about 15 minutes.
  4. Stir through the peas and half a cup of chopped parsley. Remove the bay leaf. Three-quarters fill 1 large ovenproof dish or 4 to 6 individual soufflé dishes with the beef mixture. Top with mashed potato and a sprinkling of Parmesan cheese. Bake at 180°C until the top is crusty and golden brown.

Mashed potato: peel and boil the potatoes until tender (20 minutes). Drain off the water and mash the potatoes. Add a pinch of salt, a knob of butter and just enough full-cream milk to mix to a dry mash.