Hearty, rich, and absolutely foolproof, this Easiest Shepherd’s Pie is the perfect comfort food made simple! A savoury pork mince filling is simmered with red wine, beef stock, tomato paste, and plenty of veggies until thick and flavour-packed, then topped with creamy mashed potato and a sprinkle of parmesan for that golden, bubbly crust.
It’s cosy, satisfying, and ideal for a chilly night or when you just need a no-fuss dinner that hits the spot. With minimal prep and maximum flavour, this classic dish is sure to become a go-to in your weeknight rotation!
Ingredients needed
This Easiest Shepherd’s Pie is hearty, rich, and surprisingly simple to whip up. With a savoury pork and vegetable filling simmered in red wine and beef stock, and a cheesy parmesan mashed potato topping, it’s the ultimate comfort food for two.
- Pork mince – Juicy and budget-friendly, perfect for soaking up the tomato-based sauce.
- Eggplant, carrot, zucchini – Add bulk and a subtle sweetness to balance the richness and round out the filling.
- Potatoes – The base of the mashed topping, they bring comfort and fluffiness to the dish. Choose starchy varieties like Sebago or brushed for the smoothest mash.
- Thyme – Earthy and aromatic, dried thyme infuses the sauce with that classic, savoury shepherd’s pie depth.
- Red wine – Adds richness and body, balancing the acidity of the tomato paste with a subtle fruitiness.
- Bay leaves – Provide a slow-building, fragrant base note that gives the filling more complexity. Just remember to remove them before assembling.
- Parmesan – Adds savoury sharpness to the mash and helps create a golden, crispy crust on top once baked.
Recipe tips & notes
Want to get the most flavour and texture from your pie? These tips will help you every step of the way:
- Thyme + bay = classic savoury base – These two herbs bring out the richness in the mince and create that signature shepherd’s pie flavour.
- Mash texture matters – The smoother and fluffier the mash, the better it spreads and crisps up on top.
- Simmer uncovered – This helps the sauce reduce to a proper, thick, gravy-like consistency.
- Don’t skip the parmesan – It melts into the mash and gives that golden cheesy top layer.
- Let it rest – Cooling slightly before serving helps the layers firm up and makes slicing neater.
Substitutions & additions
Make this Shepherd’s Pie your own with these easy swaps and flavour boosters:
- Pork mince – Use beef, lamb, or even lentils for a plant-based twist.
- Red wine – Sub with extra stock or a dash of balsamic vinegar.
- Vegetables – Add peas, corn, or mushrooms for extra bulk or to stretch it further.
- Herbs – Use fresh thyme if you have it (about 2 tsp), or swap for rosemary.
- Cheese – Cheddar or tasty cheese works well if you don’t have parmesan.
How to make this recipe
This easy shepherd’s pie comes together in two parts: a rich, veggie-packed filling and a buttery mash topping. Follow these simple steps to build it:
Step 1
Preheat oven to 180°C. Heat oil in a skillet. Cook onion, eggplant, zucchini, and carrot for 3–5 minutes until soft. Add pork mince and cook until browned.
Step 2
Stir in plain flour, then add tomato paste, beef stock, red wine, Worcestershire sauce, bouillon cube, thyme, and bay leaves. Simmer for 30 minutes uncovered, until thick.
Step 3
Peel and chop 2-3 large potatoes. Boil in salted water for about 15 minutes, or until fork-tender. Drain well.
Step 4
Mash the potatoes with ⅔ cup of milk, plus salt and pepper, until smooth. Set aside. Add 1 tbsp of butter for extra creaminess.
Step 5
Remove bay leaves from the mince mixture and spoon into a baking dish. Spread mash over the top and draw ridges using a fork. Sprinkle with parmesan.
Step 6
Bake at 180°C for 20–30 minutes or until golden and bubbling. Rest for 5 minutes, then serve hot. Eat on its own or serve with steamed veggies for extra fibre.
Easiest Shepherd’s Pie
Ingredients
- 500 g Pork mince
- 1 Eggplant diced
- 1 Zucchini diced
- 1 Carrot diced
- 1 Brown onion diced
- 1/4 cup Plain flour
- 1/4 cup Tomato paste
- 2 cup Beef stock
- 1/2 cup Red wine
- 1/2 Beef bouillon cube crumbled
- 1 Tbsp Worcestershire sauce
- 3 Bay leaves dried
- 1 tsp Thyme dried
- 2-3 Potatoes
- 2/3 cup Milk
- 2-3 Tbsp Parmesan
Instructions
- Preheat oven to 180°C. Heat oil in a large skillet over medium-high heat. Add onion, eggplant, zucchini, and carrot. Cook for 3–5 minutes until softened. Increase heat, add pork mince, and break it up with your spoon. Cook until browned.
- Stir in flour, then add tomato paste, beef stock, red wine, bouillon cube, Worcestershire sauce, thyme, and bay leaves. Mix well and bring to a simmer. Lower heat and cook uncovered for 30 minutes, stirring occasionally until reduced and thickened.
- While the filling simmers, peel and chop potatoes into chunks. Boil in salted water for 15 minutes or until fork-tender. Drain well and return to the pot.
- Mash the potatoes until smooth. Add milk, a pinch of salt and pepper, and mash again until soft and fluffy.
- Remove bay leaves from the filling. Spoon into a small baking dish. Spread the mashed potato on top, use a fork to create ridges, and sprinkle with parmesan.
- Bake at 180°C for 20–30 minutes, or until golden and bubbling around the edges. Let it rest for 5 minutes before serving.
Nutrition
Storage & reheating
This dish is even better the next day—great for prepping ahead or enjoying leftovers.
Fridge
- Store leftovers in an airtight container for up to 3 days.
Freezer
- Wrap individual portions or the whole pie and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
- Air fryer: Heat slices at 160°C for 6–8 minutes for a crispy topping.
- Oven: Cover with foil and bake at 180°C for 20 minutes or until hot.
- Microwave: Heat slices on medium for 2–3 minutes.
Recipe FAQs
Can I skip the thyme?
You can, but the thyme adds an earthy savoury note that makes the dish taste more traditional. If skipping, consider adding a pinch of dried oregano or rosemary instead for a similar herby depth.
What kind of red wine should I use?
Any dry red wine works—cabernet, shiraz, or merlot are great options. It doesn’t need to be fancy, just something drinkable. Simmering helps cook off the alcohol and enhances the flavour.
Can I use instant mash instead?
You can use instant mash in a pinch. Make it thick and smooth so it holds up in the oven, and still add parmesan on top for that golden crust.
Do I need to peel the potatoes?
Peeling them gives a smoother mash that’s better for topping. If you prefer a more rustic feel (and the skins are thin), you can leave them on.
Can I make it in advance?
Yes! Assemble the entire pie ahead of time, cover, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the baking time if starting from cold.
Why use flour in the meat filling?
The flour helps thicken the beef stock and tomato base into a rich, savoury gravy. It makes the filling hearty and prevents it from becoming watery.