Shepherd’s pie

Easy to freeze
Leftovers for lunch boxes
Shepherd’s pie
Serves: 4
Preparation time: 10 minutes
Cooking time: 45 minutes


3 large potatoes, peeled
1 medium onion, diced
2 medium carrots, diced
1 medium zucchini, diced
400g lean beef mince
½ tbsp olive oil
1 tsp Worcestershire sauce
1 tsp reduced-salt soy sauce
2 tsp no added salt tomato paste
½ cup peas
½ cup corn kernels
1 reduced-salt beef stock cube
2 – 2 ½ cups water
¼ cup red lentils
1 tsp plain flour with 2 tbsp water
Fresh or dried thyme to taste


Preheat oven to 180oC (160oC fan-forced).

Boil the potatoes until tender. Meanwhile heat oil in a large frypan and cook onion, carrot and zucchini. Add the meat. While cooking break up the lumps, add sauces, tomato paste, thyme and pepper. Add the peas and corn.

Dissolve the beef stock cube in water and add to the pan along with the lentils. Stir through, reducing the heat and cook covered for 30 mins.

Mix flour and water to form a paste.

Remove frypan from heat, stir flour paste into the mixture then return to stove to cook for one minute.

Mash the potatoes with a small amount of reduced-fat milk and margarine. Spoon mince into shallow dish and cover with the potato. Bake for 30 minutes.

Serve with vegetables of your choice.


  • Add 1 can of crushed tomatoes at the same time as the stock to turn into a Bolognaise sauce


  • Top the mashed potato with 50g of reduced-fat cheese before baking in the oven.
  • Try sweet potato mash on top.

4 serves of vegies in each serve of this recipe.