• 4 large potatoes, peeled and cubed
  • 1 egg, beaten
  • 500g lamb or beef mince or cold leftover roast meat, minced
  • 2 rashers bacon, diced
  • 1 onion, diced
  • 3 Tbsp Wattie's Homestyle Tomato Sauce
  • 1 Tbsp Lea & Perrins Worcestershire Sauce
  • 1 tsp prepared mustard
  • ½ tsp yeast extract, marmite or vegemite
  • 1-2 cup Wattie’s Frozen Mixed Vegetables
  • ½ cup cheese (optional)
  1. Preheat oven to 180°C.
  2. Cook potatoes in a saucepan of boiling water, drain, season with salt and pepper and mash. When cooled slightly, quickly whip through the beaten egg.
  3. Heat a dash of oil in a frying plan and brown the minced meat and bacon, then add the onion and continue cooking for a further 2 minutes. Add tomato sauce, Worcestershire sauce and mustard. Dissolve yeast extract, marmite or vegemite in ½ cup boiling water. Add it to the mince with the Wattie's Frozen Mixed Vegetables and cook for a further 2 minutes before placing in an ovenproof dish.
  4. Top with mashed potatoes and sprinkle with cheese (if using).
  5. Baked in the preheated oven for about 20 minutes or until the pie has heated through and the cheese has melted.

Made With

Rate and Review

7 Ratings

Reviews (7)

Kaye's Rating
Martin's Review | Rating

A very nice recipe - a little too much tomato sauce and water but with these adjustments the result is the best shepherd’s pie I’ve ever tasted.

Luana Marsh's Rating
Joe Elliott's Review | Rating

a nice hearty, nutritious family meal for autumn/ winter and an easy way to get the kids to eat veges!

Victoria Lemamea's Review | Rating

very nice

Victoria Lemamea's Rating
A B's Review | Rating

My toddler ate carrot and pea that didn't come out of a pod - this was a win!