Shepherds Pie

This hearty, classic dish combines tender beef and pork mince with a medley of vegetables, crowned with a luscious layer of fluffy mashed potatoes. Elevating the flavours is our secret ingredient, the Parmesan Onion infused olive oil.

Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.



  1. Preheat oven to 200 degrees Celsius.
  2. Put on a large pot of water and bring it to a boil.
  3. Peel and dice potatoes, and when the water is boiling, add the potatoes and cook until tender.
  4. While the potatoes are boiling, add oil to a large pot and put in the onion and garlic. Cook until the onion is translucent and the garlic is fragrant.
  5. Add the mince and cook until the meat starts to brown and is almost cooked.
  6. Add carrots, celery, and peas and stir to combine.
  7. Add flour and stir to coat the meat and vegetables in flour.
  8. Slowly add beef stock and simmer until the mixture starts to thicken. You may not need 2 full cups of stock, depending on your preferred consistency.
  9. Add RG Nana's Relish, Worcestershire Sauce, curry powder, salt, and pepper. Allow the mixture to simmer for 10-12 minutes.
  10. Once cooked, pour the mixture into a large casserole dish.
  11. Mash the potatoes with cream and 1/4 tsp Parmesan Onion Oil, then spread them over the mince mixture.
  12. Drizzle with RG Parmesan Onion Infused Oil and place it in the oven for 10 minutes until the potatoes start to brown slightly.
  13. Take it out and sprinkle mozzarella cheese over it, then turn the oven to grill. Cook for an additional 5-8 minutes until the cheese is melted and the top is golden and crispy.
  14. Portion it into serving bowls and top with RG Tomato Sauce.

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