Our Boozy Shepherd's Pie

Our Boozy Shepherd's Pie


7 people made this

This is a favorite of our family. There's nothing quite like it for an easy Sunday night dinner in winter. Quick, easy and big time comfort food!

Yummum73 Victoria, Australia

Serves: 6 

  • 1 tablespoon Canola oil
  • 1 tablespoon butter
  • 500g premium beef mince
  • 1 medium onion
  • 1 - 2 cloves garlic
  • 1/3 cup plain flour
  • 2 teaspoon beef stock powder
  • 1 tin diced tomatoes
  • 1 small bottle beer
  • 3/4 cup frozen mixed vegies
  • salt and pepper
  • fresh oregano
  • fresh parsley
  • 1 kg potatoes
  • 1 cup cheese
  • 2 tablespoons butter

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. In a heavy based pan, heat oil and butter until butter is melted and bubbling but not brown. Add finely diced onions and garlic and cook until soft and transparent. Add steak and cook through, breaking up into fine pieces for about 5 minutes - until juices separate.
  2. Add flour, stock powder, tomatoes and finally beer gradually - stirring all the time. Next add frozen veggies, oregano and parsley, salt and pepper to taste. Cook for about 14 minutes then cool slightly and transfer into ramekins or a casserole / pie dish.
  3. Meanwhile peel and steam potatoes for approx 30- 40 mins until soft. Mash finely and mix with cheese and a little milk or cream if you would like. (Very good for the waistline!!)
  4. Spread potato on top of meat mixture and dot with butter and a little more cheese if you like. Cook in a pre-heated oven (180 degrees C) until golden on the top and warmed through. Serve hot - accompanied with warm crusty bread.

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Reviews (3)


This was the BEST shepherds pie ever!! I'll be making it a regular winter treat. YUM - 18 May 2011


... I am yet to try this Recipe, but it looks and sounds like a real Winner --- well done Yummum73 --- you have inspired my next Shepherd's Pie --- thanks-a-lot from Sydney, Australia. - 05 Sep 2011


Cooking this right now for peeps coming for dinner and wow, it smells awesome! I added mushrooms as well and it tastes great! Thanks for this! - 30 May 2012

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