Amazing Slow Cooked Shepherds Pie

This is perfect for wintery evenings and its jam packed full of veggies. 

The porcini mushrooms give it so much flavour, i’m going to try a vegetarian version of this with lentils replacing the beef as i think it would work really well.  

prep is about 30minutes and cook time is about 3 hours.  this should feed four people.


  • 500g chuck (casserole) steak
  • 1/4 cup dried porcini mushrooms
  • 1 massel veggie stock cube
  • table spoon of honey or sugar
  • 2 carrots cut into 1cm chunks
  • 2 celery stalks roughly chopped
  • 2 onions diced
  • 1 1/2 cups of sliced swiss brown mushrooms
  • 5 large nadine potatoes
  • 200 g cheese
  • 1/4 cup gf flour (i used white wings) 
  • salt and pepper to taste  
  • 2 bay leaves  
  • 20g unsalted butter
  • olive oil


  1. Season the beef with salt and pepper, cut into 3cm cubes. In a large deep pan, brown the beef and put to the side. 
  2. In a measuring jug add the porcini mushrooms with 2 cups of hot water. 
  3. Add 1 tbl sp oilive oil to the pan if needed, brown the onion for 5 minutes, then add the garlic, carrot, celery and stir for a further 5 mins. Next add the mushrooms and allow to brown.
  4. Once the veggies have a bit of colour ans have reduced down, add 1/2 of the flour and stir, before adding the porcini mushrooms and the juices (2 cups) and the stock cube.
  5. Bring to boil and then lower heat down to simmer, add the bay leaves, as well as salt and pepper to taste.
  6. Allow to simmer for 1 hour 30 minutes or up to 2 hours, until beef is tender. Add more water if required. If gravy does not thicken use the remaining flour. 

Potato topping

  1. While the filling simmers, boil the peeled and quartered potatoes for 20-30mins until soft.
  2. Drain and allow to steam dry, then return to the pan, mash with the butter then half the cheese and set aside. 

Final part

  1. preheat the oven to 200 degrees celsius.
  2. once the filling has reduced into a nice gravy, and the beef is tender, fill a pie or small rectangular dish.
  3. Use two spoons to distribute the mash, then rough up the top with a fork. Finally sprinkle the remainkng cheese on top. 
  4. Put in the oven for 30 minutes and then serve. 

Enjoy with a glass of red wine and if more veggies required, a side of broccolini. 



I overfilled my pie dish, some baking paper on the tray makes sure a mess was not made.