Shepherd's pie

Serves 4


  • 500g minced beef
  • 1 onion diced
  • 1 tin of mushrooms, sliced
  • 1 tin of mushy peas
  • 1 tin of tomatoes
  • 2 large potatoes and 1 celeriac peeled and cut in chunks


  • 1 tsp dried mixed herbs
  • Stock cube
  • Black pepper
  • Milk


  1. Cook the potatoes and celeriac in a large saucepan of boiling water until tender (about 20 mins).
  2. Meanwhile add the mince to a non-stick frying pan and cook on a medium heat for 5 minutes or until browned, using a wooden spoon to break it up. Drain off any fat.
  3. Add the onion and stir, cooking for 3-4 minutes or until it has softened.
  4. Then add the tinned tomatoes, mushrooms, and mushy peas. Add tsp of dried mixed herbs (optional) and stir.
  5. Add 200 ml of water (and a stock cube if using), bring to the boil and then lower the heat and simmer for 15-20 minutes or until the sauce has thickened. Stir occasionally.
  6. Meanwhile drain and mash the potatoes and celeriac. Season with black pepper and add a drop of milk for a creamier mash (optional)
  7. Transfer the mixture to a large baking dish and spoon the mash on top of this. Spread it out evenly using a fork.
  8. Place the pie in a preheated oven at 180C or gas mark 4 for 30 minutes or until the topping is crisp and golden in colour. Serve and enjoy!


  • Not used celeriac before? It looks unusual but it is really simple to prepare and once peeled looks similar to a big potato. Using a knife simply remove the top and bottom so it sits flat. Then cut down the sides to remove the skin and chop into chunks.
  • Feel free to throw in any other veg you have available to bulk it out and make it even more nutritious e.g. some chopped peppers, carrotys or courgettes.

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This recipe gives you 2 of your 5-a-day vegetables.

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