A classic comfort dish featuring seasoned ground beef and vegetables topped with creamy mashed potato and finished under the broiler until golden. Can be made with lamb mince instead for Shepherd's Pie.
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1
Boil the potatoes in salted water for about 30 minutes until fully cooked and tender.
2
In a hot pan with oil, sear the ground beef without stirring initially to develop a crust, then gradually break it up while maintaining high heat to prevent stewing. If hurrying, use a Dutch oven at high heat and let it sit for about 10 minutes before stirring.
3
Dice the carrot into uniform pieces and add to the pan first to start caramelizing.
4
Add diced onion next, followed by minced garlic last. Keep all vegetables roughly the same size for even cooking.
5
Stir in chopped rosemary and tomato paste, cooking until the mixture starts to dry out. Add a bit more oil if needed.
6
Return the cooked beef to the pan with the vegetables and mix thoroughly.
7
Dust with all-purpose flour, stir to coat everything, and cook briefly to remove the raw flour taste. For gluten-free, omit flour and thicken later with cornstarch mixed with water once the stock is added and brought to a boil.
8
Pour in beef stock, then add Worcestershire sauce, bay leaves, and a crumbled chicken stock cube to enhance meaty flavours without overwhelming the dish.
9
Simmer for 20 to 40 minutes, allowing flavours to develop. Alternatively, prepare in the morning and slow-cook in a slow cooker throughout the day.
10
Once the potatoes are tender, drain them. Use a ricer or hand masher to mash the potatoes into a smooth consistency.
11
Mix butter and milk into the mashed potatoes. Season with salt and white pepper (white pepper won't show dark specks). Combine until smooth.
12
Pour the meat sauce into a baking dish and remove bay leaves. Spread the mashed potato evenly over the top, sealing the edges. Use a fork to create dimples across the surface for more golden, crispy texture when baked.
13
Sprinkle panko bread crumbs on top: layer half the crumbs, then cheese, then the remaining crumbs for a crunchy topping.
14
Bake at 180°C (fan bake) for 35 to 40 minutes until the top is golden brown. Check after about 10 minutes—if it's already browning, you can lower the temperature. Place a tray underneath to catch any drips.
15
Let rest briefly before serving. Can be prepared through the pre-baking stage, frozen, and thawed in the fridge for 24 hours before baking. Alternatively, prepare a day or two ahead and refrigerate until ready to bake.
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