Shepherds Pie


750 gm coarsely minced beef
2 tbs oil
1 large onion chopped finely
1 tbs Worcestershire sauce
1 tbs light soy sauce
1 tbs mixed herbs
2 cups beef stock
1 tbs flour to thicken
1 kg peeled potatoes
Butter, oil or milk.
1 cup grated tasty cheese
Salt and pepper to taste.


Heat camp oven to med–hot.

Add oil and onion, cook 5 minutes.

Add minced beef and cook until brown.

Add Worcestershire sauce, soy sauce and mixed herbs.

Mix flour with stock and add to oven. Bring to boil while stirring.

Reduce heat and simmer for 15–20 minutes as it reduces and thickens.

Boil potatoes for 20 minutes. Pour off water, leave for 5 minutes until all water has evaporated. Mash potatoes with milk, butter salt and pepper until smooth.

Spread potato over meat mixture. Spread grated cheese over the top. Cover and bake for 15–20 minutes until cheese is golden. You may choose to cook the pie in an aluminium disposable pan or a pie plate inside the camp oven. You may need to put coals on the lid of the oven to brown.


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