Shepherd’s Pie

olive oil1 tablespoon
beef mince500g
onion, finely chopped1
carrot, grated1
zucchini, grated1
celery sticks, finely chopped2
tablespoons plain flour2 tablespoons
beef stock500mL
dried bay leaf1
tomato paste1 tablespoon
Salt and pepper to taste
desiree potatoes, peeled, chopped5 (400g)
butter2 tablespoons
SUSTAGEN® Hospital Formula Neutral Flavour200g (10 scoops)
Parmesan cheese

Cooking time: 55 min
Preparation time: 30 minutes

  1. Preheat the oven to 200°C.
  2. Heat oil in a large saucepan.
  3. Add mince and cook. Stir constantly to break up the mince.
  4. Add onion, carrot, zucchini and celery. Cook for 5 minutes or until soft.
  5. Add flour and cook until combined.
  6. Add stock, bay leaf and tomato paste. Bring to the boil then reduce the heat and allow to simmer for 30 minutes. Sauce should become thick. Season with salt and pepper.
  7. For the topping boil the potatoes until tender. Drain the water and mash the potatoes.
  8. Add butter and mix. Once mixed through, stir through the milk and SUSTAGEN® Hospital Formula.
  9. Spoon the meat into an oven-proof dish. Cover with the mash potato.
    Sprinkle salt, pepper and a small amount of parmesan cheese.
  10. Bake for 20-25 minutes or until the potato is golden.
NutrientPer Serve
- Calories405Cal
Total Fat14.3g
- Saturated Fat5.5g
- Sugars18.8g
Dietary Fibre2.6g

This Shepherd’s Pie can be portioned and baked in individual ramekins for a more stylish presentation.