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Italian-style shepherd's pies Recipes
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Recipe Name : Italian-style shepherd's pies
Country : United States
Rating :
Category : Home > Desserts > Pie
Chef : Gemma Purcell
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5 (about 1kg) coliban potatoes, peeled, coarsely chopped
1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
1 celery stick, ends trimmed, finely chopped
2 garlic cloves, crushed
300g pork mince
300g veal mince
1 x 400g can diced tomatoes
250ml (1 cup) passata (tomato pasta sauce)
1 tsp dried oregano
2 tsp olive oil, extra
35g (1/3 cup) finely grated parmesan
1/3 cup coarsely chopped fresh continental parsley

Cook the potato in a large saucepan of salted boiling water for 10 minutes or until tender. Drain well, reserving 125ml (1/2 cup) of the cooking liquid.

Meanwhile, heat the oil in a medium saucepan over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring, for 3 minutes or until soft. Add the pork and veal mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour.

Add the tomato, passata and oregano to the mince mixture. Bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes or until the sauce thickens slightly.

Preheat oven to 220C. Place the potato, reserved cooking liquid and extra oil in a large heatproof bowl. Use a potato masher or fork to mash until smooth. Add the parmesan and parsley and stir to combine. Taste and season with salt and pepper.

Divide the mince mixture among four 375ml (1 1/2-cup) capacity ovenproof dishes. Top with the potato mixture. Bake in oven for 30 minutes or until the potato mixture is golden brown. Serve immediately.