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Easy Shepherds Pie

What You Need (serves 4)

  • 600g (1.5 lbs) potatoes (peeled and diced)
  • 600g (1.5 lbs) swede or turnip (peeled and diced)
  • black pepper (to taste)
  • 3 tablespoons semi-skimmed milk
  • 400g (16oz) lean minced lamb or beef
  • 1 medium onion (peeled and chopped)
  • 1 dessert spoon plain flour
  • 440g (17oz) can chopped tomatoes
  • ½ teaspoon dried rosemary (if using lamb)

How To Make It

  1. Boil potatoes and swede for 15-20 minutes, or until tender.
  2. Drain and mash until smooth with the milk. Season with pepper.
  3. Dry fry the minced lamb or beef until browned..
  4. Drain off any excess fat, add the onion and fry for a further 3-4 minutes, stirring occasionally.
  5. Sprinkle over the flour and stir until the mince and onion mixture is evenly coated.
  6. Add the tomatoes, rosemary and 300ml of water. Bring to the boil, stirring until thickened. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
  7. Place mince in a heatproof dish. Spoon the potato and swede mixture over the top. Texture the topping with a fork.
  8. Either grill until lightly browned, or pop into a pre-warmed oven (200C/400F/Gas mark 6) for 20 minutes.
  9. Serve with a selection of cooked vegetables.

Cooking tip:

  • If your shepherd’s pie dish is very full, place on a baking tray to catch any that spills over whilst cooking in the oven or under the grill.

Recipe kindly provided by the Grampian Dietitians.

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