Mini Shepherd’s
Pie Loaves

40 minutes
  • 250gm beef mince
  • 1 carrot, finely grated
  • 1 medium zucchini, finely grated
  • 1 brown onion, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 egg, beaten
  • 2 tbsp tomato paste
  • 2 red potatoes, peeled and chopped
  • 1 tbsp butter
  • 100g grated parmesan
  • salt and pepper, to season
  1. In a bowl, combine the mince, carrot, zucchini and onion and then add the tomato paste, Worcestershire sauce and egg. Combine well and then firmly press the mix into a silicone muffin tray.
  2. Spray the tops lightly with olive oil and place on a metal tray into a 180C oven. Bake for 25 minutes or until golden on the top.
  3. Boil the potatoes for 15 minutes until they are soft. Drain and add butter and parmesan and then mash. Cool the mash and then pipe onto the loaves. Return to the oven for a few minutes to brown the top of the potatoes.
  4. Serve immediately.
Shepherds Pie With Mash Potato
Potato Cornish Pastie

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