This shepherd's pie is a classic Southern staple, and for good reason. Made with a mix of premium beef mince, fresh corn, kidney beans, stock and spices, this is a dish that will bring smiles to the table.

30 Minutes. A classic Southern dish.

Serves 2


400g Australian premium beef mince
1 cup natural beef stock
2 tablespoons taco spice mix
1 tin kidney beans
1 brown onion
2 corn cobbs
400g dirty potatoes
30g butter

Preheat oven & prepare vegetables
Preheat the oven to 200ºC fan bake. Bring a pot of salted water to boil. Peel and cut potato into 2cm pieces. Place in water and cook for 10 – 12 minutes. Drain then return potatoes to pot. Season with salt, pepper and butter and mash until fluffy. Finely dice the onion. Drain and rinse the beans. Cut corn kernels from cob.

Cook filling
Heat a fry pan to medium to high heat with a drizzle of olive oil. Add the onion and spice mix. Sauté for 3 – 4 minutes. Add the mince and brown, breaking it up as it cooks for 4 – 5 minutes. Season with salt and pepper. Add the stock, corn and beans.

Bring to a boil then reduce to a simmer until the liquid has almost absorbed.

Make pie
Once the filling and potato top are ready, transfer the filling into an ovenproof dish or individual ramekins. Cover evenly with the mashed potato. Place in the oven on the middle rake for 15 minutes until golden on top.

To serve
Allow the pie to cool before serving in deep plates or bowls.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

April 01, 2017 by Timothy Ryder
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