Bolognaise-Style Shephard's Pie

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“This is a rich Tomato-based Shephard's Pie packed with vegies that the whole family will love! I have developed the recipe over about 10 years of cooking it, and I find it a great winter favourite! You can use the vegies specified, or try some of your own favourites. Just remember that some vegies take longer than others to cook. I like to add a handfull of peas (about 1/4 cup), or green beans for some added colour and goodness.”
READY IN:
1hr 5mins
SERVES:
4-6
YIELD:
1 baseless pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown mince, onion & mushroom with a little olive oil in deep fry pan.
  2. Turn to medium heat. Add crushed tomatoes, tomato paste, kidney beans (save liquid in case mix gets dry, & add as needed), curry powder, garlic and basil. Stir in well.
  3. Add hardest veggies first, adding softer ones later so they don’t go too mushy. Let simmer covered until cooked how you like.
  4. While mince is cooking, make mashed potato: needs to be smooth and of medium consistency so it doesn’t fall into meat,but spreads evenly.
  5. Easiest way to make mash, is to chop potato into small bite size pieces, place in microwave dish and cover with boiling water. Cook covered on high for about 4 minutes, stir, then another 3 mins (may need more or less depending on power of your microwave). Drain water, then mash with a dollop of butter or margarine. Once as lump-free as possible, add enough milk to make creamy but not so much that it's sloppy, and stir briskly with a fork.
  6. Place mince in ovenproof dish, spread mash over top, put thinly sliced tomato on top, sprinkle grated cheese evenly over the top.
  7. Put under grill or in a medium oven until brown and cheese is melted.

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