There’s nothing quite like a warm, comforting Shepherd’s Pie, especially when it’s topped with creamy homemade mashed potatoes. In this recipe, I’m also sharing how I use my MealPrep Bowls to make the process simpler—from peeling the raw potatoes into one bowl to ricing, mashing and mixing everything in another. They’re such versatile kitchen helpers that keep meal prep organised, reduce mess, and make cooking from scratch feel so much easier. If you’re looking for a hearty family meal that’s simple to prepare, this Shepherd’s Pie is always a winner.
Ingredients
For the filling
500g minced beef
1 onion, diced
2 cloves garlic, minced
1 carrot, diced
2 tbsp tomato paste
Salt and black pepper, to taste
1 tbsp oil
For the mashed potatoes
4 large potatoes, peeled and cubed
50g butter
Salt and black pepper, to taste
Method
• Peel the potatoes into a MealPrep Bowl, then cut them into cubes and boil in salted water until fork-tender, about 15–20 minutes.
• Transfer the cooked potatoes into a second MealPrep Bowl and use a potato ricer to rice them. Add the butter, salt and pepper, then mix until smooth and creamy.
• Heat oil in a pan and sauté the onion and garlic until fragrant.
• Add the carrot and cook for 3–4 minutes.
• Add the minced beef and cook until browned.
• Stir in the tomato paste and simmer for 5–8 minutes until slightly thickened.
• Season with salt and pepper.
• Transfer the beef mixture to a baking dish and spread the mashed potatoes evenly over the top. Use a fork to create ridges if desired.
• Bake at 200°C for 20–25 minutes, or until the top is golden. Grill for 2–3 minutes if you’d like extra browning.
• Rest for 5 minutes before serving.
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