shephards pie (no cheese)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 180.1
  • Total Fat: 1.4 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,656.4 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 6.0 g

View full nutritional breakdown of shephards pie (no cheese) calories by ingredient


This is such a tasty meal for them coldwinter days or nights. full of flavour and can be customized to have whatever you want in it. This is such a tasty meal for them coldwinter days or nights. full of flavour and can be customized to have whatever you want in it.
Number of Servings: 5


    500g beef mince
    1 beef stock cube
    1 onion
    1 cup of chopped muchrooms
    1 medium carrot chopped
    0.5 cup of peas
    1 cup of corn kernals
    0.25 cup tomato sauce (good squert)
    2 tbsp of worcestershire sauce
    1 tbsp vegemite
    2 tbsp salt
    1 tbsp pepper
    2 large potatos (cut for mash potato)
    1 tbsp of butter/margerine
    0.25 cup of milk

    1 cup of pumkin
    0.5 cup grated celery


remember to stir regularly to circulate and combined everything.


1. chop up onion, mushrooms, carrot and what ever else you wish to put in.
2. in a large source pan place ruffly 3-4 cups of water and one beef stock cube and turn heat on.
3. break mince into small pieces and place them into pot.
4. stir and break up mince and stock.
5. now place onion and muchrooms in and stir.
6. place all other vegetables into pot and stir after each lot goes in.
7. leave for 10 minutes and let everything cook and come to a simer.
8. place tomato sauce, worcestershire, vegemite and salt and pepper in and stir after each one.
9. if it is to runny, mix up in a cup 1 tsp of gravy powder and a little water and stir in cup until combined and then pour in pot. if to think for your liking add small amounts of water (but remember it is ment to be thick)
10. place lid on pot and turn hot plate onto half and let it cook for ruffly 30-60 minutes but check regularly and give it a stir.

Mash Potato
1. peal and cut potatos into quarters and place in another pot.
2. cover potatos in water and add a tablespoon of salt and turn on hot plate.
3. place lid on pot and let potatos boil.
4. when you hear potatos start to boil see if they are cooked by carfully pocking them with a fork, if the fork goes straight though and the potato does not stick to fork the potatos are done, if they stick leave for longer.
5. once cooked drain water out.
6. using a potato mash mash potatos lightly breaking up potato and get lumps out.
7. once pritty much all potato is broken up add a tablespoon of butter or margerine and mix through with masher again getting lumps out of the potato.
8. add a 0.25 cup of milk and mix in a circular motion, combinding everything together.

Once all cooked place a serving of the stue into a bowl and place a scoop of mash potato on top and there you have and shephards pie with out the cheese.

Serving Size: 4-6