Mini Shepherd’s Pie

Preparation time:
20 minutes

Cooking time: 1 hour
Makes: 2


  • 225g/8oz New Zealand Lamb mince
  • 1 small onion, chopped
  • 200g can tomatoes
  • 5ml/1 tsp. tomato puree
  • 1 clove garlic, crushed
  • 5ml/1 tsp. dried mixed herbs
  • 150g can baked beans
  • 225g/8oz potatoes, roughly chopped
  • 175-225g/6-8oz parsnips, roughly chopped
  • 60ml/4 tbsp. fromage frais
  • 5ml/1 tsp. sesame seeds
  • salt and freshly ground black pepper


  • 1. Dry fry the mince and onion until brown. Add the canned tomatoes, tomato puree, garlic and mixed herbs and bring the mixture to the boil.
  • 2. Season well, reduce the heat and simmer the meat for 30 minutes, stirring occasionally, until cooked.
  • 3. Stir in the baked beans and divide the base between two individual pie dishes.
  • 4. Preheat oven to 190°C/375°F/Gas Mark 5.
  • 5. Meanwhile cook the potatoes and parsnips together in boiling, salted water for 20-30 minutes until soft, then drain.
  • 6. Mash them until smooth, stir in the fromage frais, check for seasoning then spread the mixture on top of the pies.
  • 7. Sprinkle with sesame seeds then bake for 15-20 minutes until golden brown and heated through.

Hints and tips

  • For another meal idea, serve the cooked mince and baked beans with spaghetti.
  • When time is short, don’t crush a fresh garlic clove – use 5ml/1-tsp. garlic paste.

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