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Classic Shepherd's Pie


You can't beat a good old Bolognaise sauce.

It's one of those things you can be a rebel with and do your own thing: use any vegetables you have in your fridge or freezer, or add some chillis if you like it spicy.

It's up to you what you want to serve it with - here we've used it to make a Shepherd's Pie, but you can also have it over a jacket potato, with rice, pasta (made into a lasagne), as a moussaka...the list is endless!


500g pack lean steak mince

1 tbsp oil

1 onion, chopped

1 large courgette, chopped

1 aubergine, chopped

8 mushrooms, sliced

1 can chopped tomatoes

1 tbsp pesto

Italian herbs (oregano, basil)


Black pepper

To serve:

Pictured is some wheat-free pasta or cheesy mash (Shepherd's Pie), but you can serve it with whatever you want!


Serves: 4

Ready in an hour.

Full of goodness!

Moderately easy to cook.


Nutritional information is unavailable.

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Ingredients - ready!

Get your ingredients ready!


Get your beef on

Heat oil in a large pan.  Once it's hot, add the mince and stir well, browning it off.


In goes the veg!

Once it's fully browned, add all the veg and cook for about 5 minutes. If it starts sticking to the pan, add some water.

Add all the herbs and paprika (to your liking), then stir in the pesto and chopped tomatoes. Bring to the boil then simmer for 20 minutes. 


Dishing it out

If you're making it into a Shepherd's Pie, while the bolognaise is cooking boil some potatoes in a pan and turn the oven to 180°C. When soft, drain and mash with milk and butter.

When your bolognaise is ready, serve it with what you want!

For the recipe shown, spoon the sauce into an oven-proof dish, then add the mash on top. Use a fork to make sure it's all covered, then sprinkle over some grated cheese. Bake in the oven for 15 minutes.



When it's golden and bubbling, it's ready to serve - enjoy! 

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