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Mini shepherd's pie

  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 1 large carrot, peeled, grated
  • 2 sticks celery, finely chopped
  • 2 garlic cloves, crushed
  • 500g lean beef mince
  • 1 tablespoon no added salt tomato paste
  • 300ml Massel beef stock
  • 2 tablespoons Worcestershire sauce
  • 60g All-Bran Original
  • 700g sweet potato, peeled, chopped
  • 2 tablespoons snipped chives, plus extra to serve


  • 1
    Preheat oven to 200°C or 180°C fan forced. Heat the oil in a large non stick pan over a medium heat. Add the onion, carrot and celery, cook stirring occasionally for 5-6 minutes or until soft. Add the garlic, cook for 1 minute more.
  • 2
    Add the beef mince, cook breaking the mince up with a wooden spoon for 5 minutes or until mince is browned. Add the tomato paste, cook stirring for 1 minute. Add the stock and Worcestershire sauce. Bring to the boil, then reduce heat to low and simmer for 5 minutes. Add the All-Bran Original, simmer for 5 minutes more or until thickened.
  • 3
    Meanwhile, place the potatoes in a saucepan of cold water, bring to the boil then reduce the heat to low and simmer for 10-12 minutes or until tender. Drain well, return to saucepan, mash until smooth, stir through the chives.
  • 4
    Spoon the mince mixture into 4 individual 250ml (1 cup) ovenproof ramekins. Top each with a quarter of the mashed sweet potato. Place in preheated oven and bake for 10-15 minutes or until golden and bubbling. Scatter over extra chives and serve immediately.

Source: taste.com.au


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