Shepherds Pie


makes 8 pies

for pie cases

  • 20 whole sheets of Antoniou Fillo pastry
  • 100 grams melted butter
  • 12.5 cm pie tins

for the filling

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 large carrot, finely diced
  • 1 stalk celery finely diced
  • 1 tbsp plain flour
  • 500 grams beef mince
  • 500 grams lamb mince
  • 500 ml beef stock
  • ¼ cup Worcestershire sauce
  • 2-3 tbsp Dijon mustard
  • 2 tbsp tomato paste
  • 1 tbsp freshly chopped thyme
  • 2 tbsp freshly chopped parsley
  • pinch salt
  • freshly ground pepper

for the potato topping

  • 750 grams Desiree potatoes, peeled
  • 50 grams butter
  • ¼ cup milk
  • salt and pepper to season


Preheat your oven to 180 deg C and grease each pie tin with a little of the melted butter.

Lay the fillo sheets out on a clean surface and cut in half. You will end up with 40 squares (each individual tart will require 5 sheets). Cover with a dampened tea towel.

Take the first 5 sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.

Press into pie tin and then proceed to scrunch the pastry over so it fits neatly into the tin. Repeat for each tart tin. Once all pie cases have been finished place on a large baking tray.

Line each tart tin with non stick baking paper and fill with pastry weights and bake for 10-12 mins. Remove pastry weights and then cook for a further 3 mins uncovered. Remove and set aside until ready to fill.

To make the filling add the olive oil to a large pan and cook the onion, carrots and celery until softened. Add the flour and stir to combine for one minute. Add the beef and lamb mince and cook breaking up with a wooden spoon, for 6 to 8 minutes or until browned.

Add the stock, Worcestershire, mustard, tomato paste, herbs and allow the mixture to come to a boil. Reduce heat to low and simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.

Meanwhile place the potatoes in a pot of cold water and allow them to come to a boil and cook for 45 mins or until tender. Drain and add the butter, milk and seasoning and mash to a smooth consistency.

To construct the pies, divide the mince filling between all the pie cases and top with the potato mash. Run your fork over the mash to create a little texture and cook in the oven for 15 mins until the potato is set and cooked.

Serve with braised peas.

Recipe, styling and photography by Souvlaki for the Soul