Easy, Traditional Shepherd’s Pie made with minced roast meat

Preparation time: 30-45 minutes

Cooking time: 45 minutes

Traditionally this dish is made with left over roast meat (beef or lamb) but it has also been made with ground meat. This recipe uses either minced up left over roast meat.


650g left over roast meat (beef or lamb) – this is an approximate amount. If you have more or less meat you can adjust the remaining ingredients accordingly to make a slightly larger or smaller pie.

1 kg potatoes

1-2 tbsp butter

1.5 cups frozen peas (cooked)

1.5 cups diced carrots (boiled until soft)

2 cups preferred brown gravy (I like to use Bisto brown gravy as it is a time saver over making your own gravy)


Boil peeled and cubed potatoes until soft.

While your potatoes are cooking in a food processor, mince left over roast meat into pieces the size of small green peas and place in the bottom of a 9×9 baking dish.

Add cooked peas and carrots, then add gravy and mix together. The meat and veggie mixture should fill about 2/3 of the baking dish.

When potatoes are cooked soft, drain and mash with about 1-2 tbsp butter based on personal taste preference and splash of milk/water if dry.

Top meat and veggies mix with mashed potatoes and brush with small amount of melted butter.

Bake at 350F for about 40-45minutes until heated all the way through.

Serve with your favourite veggies and enjoy!

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