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Red Wine Beef Shepherd’s Pie

Guten Appetit

Difficulty: Medium

Servings: 4

Preparation Time: 40 mins

Cooking Time: 45 mins


  • Beef Bolognese
  • 1kg of fresh minced beef
  • 250g of chopped white onion
  • 50g of chopped garlic
  • 100g of chopped celery
  • 300g of chopped carrot
  • 5 stalks of fresh thyme
  • 2 stalks of fresh rosemary
  • 3 pieces of bay leaves
  • 100g of unsalted butter
  • 300ml of red cooking or leftover red wine
  • Sugar to taste
  • Salt to taste
  • Pepper to taste
  • 50ml of cooking oil
  • 800ml of whole peeled tomatoes from can blended
  • Mashed Potato
  • 40g of softened butter
  • 1.2kg of potatoes
  • 200ml of full fat milk
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • Grated nutmeg to taste


Step 1.

Chop white onion, garlic, celery and carrot together in a food processor.

Step 2.

Add the butter and oil to a lightly heated pot and fry the blended onion, garlic, celery and carrot mix.

Step 3.

Once soften, add in the minced beef.

Step 4.

Cook and break down minced beef till separated and dry.

Step 5.

Add in red wine and allow alcohol to cook off.

Step 6.

Add in other ingredients and cook till tomato and wine is absorbed into the beef and a pasty texture is formed.

Step 7.

Bring a medium pot of water to boil and add some salt.

Step 8.

Peel and slice the potatoes to about 1cm thick and cook in pot of water lowering the heat to a simmer. * Chef’s tip: Pass the potatoes through a drum sieve and add butter for a silky smooth texture.

Step 9.

Heat up the milk till lukewarm and add in salted butter.

Step 10.

When the potatoes are cooked, drain the water and mash them up with a fork or whisk.

Step 11.

Add in the milk, butter and season with the other ingredients.

Step 12.

Pre-heat oven to 200°C in fan mode.

Step 13.

In a medium baking dish/tray, grease a thin layer with some butter or oil.

Step 14.

Add all of the Bolognese mix into the baking dish/tray.

Step 15.

Layer the mashed potato over the beef mixture and spread it till it covers the meat.

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