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Baked Shepherds Pie

Shepherd’s Pie With Savoury Beef Mince

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: Main
  • Method: Baked
  • Cuisine: British
  • Diet: Gluten Free


Here is the recipe for how to make budget-friendly, nutritious Shepherd’s Pie (or Cottage Pie) with pre-made savoury beef mince, mashed white and sweet potatoes and grated cheese. Yum!



For Shepherd’s Pie filling

1 teaspoon butter

1 larger portion of the pre-made beef (2 cups)

1/2 tsp cinnamon

1 tsp dried thyme

1/2 tsp salt

1/2 cup frozen baby peas

1/2 cup frozen sweet corn

1 cup tomato passata (pureed sauce)

1/2 cup water

For flour slurry

2 tablespoons flour

34 tablespoons water

For mashed potatoes

5 medium white potatoes

1/2 medium to large sweet potato

1 teaspoon salt

23 tablespoons butter

1/2 cup milk

For baking

11.5 cups grated cheese (can be omitted) 


  • Prepare the mashed potatoes ahead of time. Place the potatoes in a small pot and cover with cold water, season with salt. Bring to a boil and cook for 10-15 minutes until soft. Drain, return to the pot and add the butter and milk. Mash together until smooth-ish and set aside. Taste for salt and season if needed.
  • Heat a heavy saucepan or pan over medium-high heat and add a splash of olive oil. Add the pre-made beef, cinnamon, thyme and salt and stir through. Add the frozen peas and corn, no need to thaw out. Stir for a minute and then add the tomato sauce and water. Stir and cook together for a couple of minutes.
  • In the meantime, whisk the flour and a little water in a bowl until smooth. Stir it in this flour flurry into the beef mixture. It will thicken the sauce into a nice, glossy gravy.
  • Transfer the filling to a casserole dish and flatten with a spatula. Spread the mashed potatoes over the top and sprinkle evenly with cheese.
  • Bake in the 200 C / 400 F for 12-15 minutes until the cheese melts and turns golden brown.


You can use gluten-free flour or tapioca flour for the slurry.

The nutrition below is for Shepherd’s pie baked with cheese.


  • Serving Size: 1/4 of the casserole
  • Calories: 698
  • Sugar: 10 g
  • Sodium: 1499.4 mg
  • Fat: 36.3 g
  • Carbohydrates: 57.7 g
  • Protein: 37.7 g
  • Cholesterol: 128.2 mg

Keywords: Shepherd's Pie, Cottage Pie, Beef Potato Casserole, Beef Potato Casserole, Ground Beef Casserole

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