Winter Warming Shepherd’s Pie

Wellness Temple - Shepherd's Pie

Wellness Temple – Shepherd’s Pie

Hello lovelies! First of all I have to apologies for my absence over the last month – life has been busy to say the least and I’m certainly feeling the rush leading up to the end of financial year. Anyone else in the same boat? Needless to say I’m counting down to my next holiday in just under 2 months – woo hoooo!!!

So a couple of weeks ago I managed to escape chilly Sydney for the weekend and head to QLD for some sunshine. When I arrived it started raining… so my weekend was not off to a great start lol. But nonetheless it was sooo nice to get away from my environment, even just for a few nights and get back in touch with nature a little bit and spend some quality time with family.

One of my other favourite things to do when I get away is cook! Call me crazy but yes I love cooking on holidays! So my dish of choice for dinner one night was this Shepherd’s Pie. I’ve never made Shepherd’s Pie before – but was surprised at how easy this was – and oh so satisfying, definitely a winner!

You can get really fancy with Shepherd’s Pie, but I’ve kept mine really simple and as close to the classic Brittish style as possible. As always this recipe is gluten free and dairy free, using only natural farm-to-table wholefoods 🙂

Shepherd's Pie

Shepherd’s Pie


500g lean organic minced beef

1 tin organic diced tomatoes

250ml stock

1 brown onion, diced

2 carrots, peeled and diced

2 sticks celery, diced

½ cup frozen peas

2 cloves garlic, crushed

2 Tbsp olive oil

Sea salt and pepper to taste

1 kg desiree potatoes

½ cup almond milk

Shepherd's Pie

Shepherd’s Pie

Cook your mince. Heat large pan on medium, add 1 Tbsp olive oil, onion, garlic, carrot and celery. Cook for 5-6mins until softened. Add mince and cook for about 10mins until brown. Add tinned tomatoes and stock. Bring to the boil. Add salt and pepper to taste, then reduce heat to low. Pop on the lid slightly ajar and simmer for ½ hr to 1hr (the longer the better for a more intense flavour). 5 mins before you finish simmering, add the frozen peas and stir through mixture.

Make your mash topping. While your mince is simmering, peel the potatoes and cut them into quarters. Put them into a pan of salted boiling water and boil for 10-15mins until tender. Drain water from pot. Add milk and 1 Tbps olive oil and a pinch of salt and pepper. Mash with a fork until smooth and creamy.

Assemble. Preheat oven to 180 degrees Celsius. Add mince to large ovenproof baking dish. Spoon the mash evenly over the top. Drizzle with a little olive oil and cook for 25-30mins, or until golden and bubbling.

Serve and enjoy!

Shepherd's Pie

Shepherd’s Pie