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Self-catering meal: Shepherd’s Pie

Get your comfort food fix with this quick, simple and easy recipe perfect for your staycation

Written by High Life North
Published 17.09.2021

Serves: 4-6 


  • 500g lean mince beef or lamb
  • 1 onion peeled and chopped
  • 2 garlic cloves, crushed
  • 50g frozen peas
  • 50g mushrooms
  • 1 large carrot sliced, chopped or grated
  • 1x 400g packet chopped tomatoes
  • 1 teaspoon tomato puree
  • Leftover cooked veg broccoli, cauliflower (optional)
  • 1 can chickpeas or cannellini beans (optional)
  • 400ml vegetable or meat stock
  • 2 teaspoons mixed herbs
  • 750g potatoes, peeled and chopped
  • 25g butter
  • 150ml milk
  • 50g grated cheddar cheese (optional)


  1. Preheat the oven to 180 degrees
  2. Heat the oil in a heavy bottomed saucepan
  3. Fry the onion until soft and then add the garlic
  4. Next, put the meat in and cook until brown
  5. Add the chopped tomatoes and herbs and tomato puree
  6. Put the vegetables in the pan
  7. Pour in enough stock to just moisten the meat and veg
  8. Add more as necessary
  9. Stir, bring to the boil and simmer for 20 minutes
  10. Meanwhile, put the potatoes in a large saucepan and cover with boiling water
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