Shepherd’s Pie

Sunday, June 21, 2009

We are celebrating Little Buddy's birthday today and I made this as one of the dishes. It will be the first time I am cooking something for a major celebratory affair.

Shepherd's Pie Tray

Shepherd's Pie Portion

Shepherd’s Pie


6 big potatoes, cubed
½ big white onion, chopped
1 tbsp chopped garlic
300 gm minced chicken or beef
1 small can of button mushroom
1 cup of mixed vegetable
1 can of cream of mushroom soup
some milk
salt and pepper
1 cup shredded cheddar cheese
1 tbsp of plain flour mixed with 3 tbsp of water


1. Stir fry onion and garlic until onion is soft. Add in minced chicken/beef, button mushroom and fry until it is cooked.

2. Add in whole can of cream of mushroom soup and add one can of water and mix well. Add in mixed vegetable. Add salt and pepper to taste. Add the prepared flour mixture a little at a time to thicken the fillings to a texture you like. Discard the unused flour mixture. Leave the fillings aside for later use.

3. Bring a pot of water to boil. Add in all the cubed potatoes and boil until it is soft. Drain the water and pour soft potatoes into a big mixing bowl.

4. Mash potatoes quickly while it is hot. After mashing, add in the whole cup of cheddar cheese and mix well. The heat of the potatoes will melt the cheese. Add in some salt and pepper to taste. Add in some milk to the mashed potatoes but not too much as the mashed potatoes will turn slightly wet and soft during baking.

5. Pour the fillings into a glass baking tray or metal baking tray. Level the fillings and top it off with the mashed potatoes. Spread evenly.

6. Sprinkle more shredded chedder cheese on top of the mashed potates and baked it in a preheated oven at 200°C until the top is brown and crispy.

Reference : Baking Mum