Shepherd’s Pie / Cottage Pie

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The most tasty comfort food in one pot. Choose whether you use lamb or beef mince, whatever you prefer.


  • PREP TIME10 mins
  • COOK TIME20 mins
  • TOTAL TIME30 mins
  • YIELDS: 6 Servings
  • 2 kg PotatoesCut in quarters
  •  500 g Mince Beef or Minced Lamb
  •  2 OnionsDiced
  •  3 Carrots (medium/large)Diced in cubes
  •  100 g Frozen Peas
  •  2 Garlic ClovesCrushed or Chopped
  •  200 g MushroomsSliced
  •  1 tbsp Brown Sauce
  •  1 tbsp Tomato Sauce
  •  1 tsp Mixed Herbs
  •  2 tbsp Flour
  •  500 ml StockUse beef stock for Beef or lamb/vegetable stock for Lamb
Make The Mashed Potatoes
1 Put around 500ml water in pot. Put potatoes in crisper basket or vegetable basked. Pressure cook on high for 6 minutes. Quick release the steam.
2 Transfer to a pan to actually mash as normal with some butter and seasoning and leave this on the side.

Empty the water out of the pot and give it a wipe.

Make The Meat Base

3 Put some oil (just a bit) and the place the onions, carrots and minced beef/lamb in pot. Put on Sear/Saute on High – cook for about 8 mins stirring halfway, this will just soften the onions/carrots and brown the mince
4 Add in the garlic and mushrooms, stir through and cook for around 2 mins. Turn off the Sear/Saute
5 Add the flour, mixed herbs, brown sauce and tomato sauce. Add some salt and pepper to your taste. Stir through until you can no longer see the powder and pour the peas on top
6 Gently pour over the stock – DO NOT STIR
7 Pressure cook on high for 5 mins. Quick release the steam.

Now stir through and your base is ready

Finishing Off

8 Spoon the mash that you made earlier over the meat base evenly but don’t make it too smooth – leave it a bit rough
9 Grill on 190C for around 10 mins to crisp off the top, keep lifting the lid to check on it but it is personal choice how crispy you want the top

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