Classic Kiwi Shepherd's Pie (Economical)

Classic Kiwi Shepherd's Pie

Shepherd’s pie is a nostalgic staple in many New Zealand kitchens, valued for its practicality and ability to use everyday ingredients in a straightforward way. Traditionally it was made with left-overs from what used to be the huge lamb leg Sunday roast minced or chopped up finely. Nowadays most Kiwis can't afford to buy lamb at all. This version follows the classic structure: a savoury mince base and veggies topped with smooth mashed potato and cheese, baked until set. It’s a reliable option for weeknight cooking and suits a range of household preferences.

The base starts with onions, carrots, and celery cooked until softened, forming the foundation for the mince. Lamb mince is traditional, though beef mince is commonly used in Kiwi homes because it's cheaper. Once browned, the mixture is combined with stock, water and a small amount of corn flour, then frozen peas or other mixed vegetables of your choice are added.

The mashed potato topping is kept simple: potatoes boiled until tender, then mashed with a splash of milk. Some cooks add grated cheese, though with the price of cheese these days, I prefer it sprinkled on top. The mash is spread evenly over the mince layer but not packed too tight - you want the filling bubbling through during baking.

The assembled dish is baked until the top is lightly coloured and the filling is heated through. Shepherd’s pie can be prepared in advance, stored in the fridge, and baked when needed, making it suitable for busy households. Leftovers also reheat well and maintain their structure.

This recipe is adaptable and also very forgiving - if you need to bulk it out just do it and adjust the beef stock and seasoning. For this recipe I've used venison mince because that's what's in my freezer. It’s a straightforward, familiar option that fits easily into regular meal planning and uses ingredients commonly found in supermarkets.

Watch me make this recipe in this short YouTube tutorial:

Ingredients

(serves 4-5)

800 gms red meat mince

Olive oil or lard

1 onion, peeled and finely diced 

1-2 stalks celery, finely sliced

2-3 carrots, peeled and diced (don't make them too small)

1/2 fennel bulb, finely chopped (optional)

2 Oxo cubes or 2 tsp instant beef stock 

3/4 & 1 cup homemade vegetable stock

1.5 cups of fresh or frozen mixed vegetables of your choice (traditionally peas, carrots and corn but use what you have and it will still taste great)

2 tbsp cornflour 

Water

Salt and pepper

Handful of grated cheese

6-8 large potatoes, cooked and mashed with a little milk 

Method

Pre‑heat the oven to 180°C.

Sauté the onion, celery, and carrot over medium heat in olive oil or lard until softened. Add the mince and brown thoroughly. Crumble in the beef stock, then add the vegetable stock and enough water to just cover the mixture. Simmer on low for 10 minutes.

While the mince is simmering, cook the potatoes in salted water until tender. Drain and mash with a little milk.

Transfer the mince mixture to a casserole dish with a lid. Spoon the mashed potato evenly over the top and finish with a handful of grated cheese.

Bake for 45 minutes. Remove the lid, switch the oven to grill, and grill until the top is golden.

Traditional Kiwi Shepherd's Pie with carrots, peas and corn