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Mum’s rich & creamy shepherd’s pie

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Adjust Servings:
500gr Minced beef
500gr Minced chicken
2 Onions finely chopped
3 Carrots finely chopped
9 Garlic cloves minced
8 Basil leaves
5 Bay leaves
1 Knorr beef stock pot
2 tbsp Bovril (beef)
1 Knorr chicken cube
1/2 cup Red wine
5 tbsp Flour (plain)
3kg Potatoes peeled, diced
1 1/2 cups Milk (whole)
150gr Butter
2 Eggs (yolk)
Fresh pepper

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Mum’s rich & creamy shepherd’s pie

  • 90 Minutes
  • Serves 6
  • Medium



We can all agree that there’s nothing quite like mum’s food. And there’s no shepherd’s pie quite like my mama’s. It’s very rich so save it for a day when you really feel like going all the way. I change it up by adding 500gr of chicken mince to add more flavour. I made this last Saturday when I had a bit of time to play in the kitchen and I was planning on staying in to catch up with some paperwork. To add a festive flair to our dinner, we paired this with a glass of New Zealand Pinot Noir.

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In a large pot of water and a pinch of salt, I cooked the potatoes until very very soft. Once done, I drained the water and added the butter, whole milk (room temperature) and mashed it up using a fork or hand blender. Here is my secret trick: I crushed a chicken cube to the potato mash and seasoned with black pepper.


Then I heated some oil in a large deep pan on high heat and fried the onions until transparent and then the garlic. I have a killer American skillet for this stuff.


I added the beef and chicken mince to the pan, together with the carrots, basil and bay leaves. The show has really started now. The flavours start to work their magic.


Once mixed, I added the beef stock pot and Bovril, and seasoned with fresh black pepper. Mix well and add the red wine, here. I sprinkled the flour gently and stirred well. Then I let it simmer on low heat.


Once the meat mixture is done, I half-filled an oven dish leaving enough room for the potatoes. I gently poured the mashed potatoes using a wooden spoon, or piping bag if you feel like being fancy.


I then poured the beaten eggs to get that delicious browning effect going on.


Bake for about 40 minutes in a temperature of around 180C.

The Cook

I will be sharing with you my daily experiences with food, whether that’s shopping for the right ingredients, understanding products and sharing with you simple culinary skills that I have learnt along the way. My mission is to make food preparation more enjoyable and rewarding.

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