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Shepherd’s pie spuds

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These delicious Shepherd’s pie spuds are an easy twist on a classic. Perfect for the cooler winter, this tasty dish is definitely one to try.

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes
Shepherd's pie spuds


  • 4 large potatoes
  • 2 tsp olive oil
  • ½ small brown onion, finely chopped
  • 250g Coles Australian Lamb 3 Star Mince
  • 1 cup (120g) frozen mixed vegetables
  • 2 tbs gravy powder
  • 20g butter, chopped
  • ⅓ cup (80ml) milk
  • Chopped flat-leaf parsley, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Pierce the potatoes with a fork. Microwave on high (100%), turning once, for 10 mins or until tender.
  2. Step 2

    Meanwhile, heat the oil in a frying pan over high heat. Cook the onion, stirring often, for 3 mins or until soft. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour.
  3. Step 3

    Stir in the mixed vegetables, gravy powder and ½ cup (125ml) water. Cook, stirring, for 5 mins or until the sauce thickens.
  4. Step 4

    Cut 1cm off the top of each potato. Use a teaspoon to scoop out the centres into a bowl, leaving 2cm-thick shells. Add the butter and milk to the potato in the bowl. Stir until smooth. Season.
  5. Step 5

    Spoon the mince mixture into the potato shells and top with mashed potato. Place on a baking tray. Bake for 20 mins or until heated through and golden. Sprinkle with parsley.