Shepherds Pie

Recipe by Dr Sue Shepherd


1 medium onion, diced

1 clove garlic, crushed

700g extra lean beef mince

5 tablespoon gluten free gravy powder

3/4 cup water

1 cup frozen mixed vegetables

6 large potatoes, peeled, cut into small chunks

1/3 cup Vitasoy Soy Milky Regular

1 tablespoon dairy free spread

pepper to taste


  1. Pre-heat oven to 180C
  2. In a large heavy based saucepan, saute onion and garlic in oil over medium-low heat until onion softened.
  3. Add mince, gravy powder and water and cook until meat browned through. Add frozen mixed vegetables and stir through until well combined. Set aside.
  4. Place potato pieces into a large saucepan filled with water. Cover, and bring to the boil. Reduce heat to simmer, and cook for 15 minutes or until well cooked (soft when tested with pointy end of a knife). Drain and return to saucepan.
  5. Use a potato masher to mash potato until very well mashed and very smooth in texture. Add Vitasoy Soy Milky Regular and dairy free spread, mix until well combined. Add pepper to taste. Spoon on top of mince base and bake in oven for 30-40 minutes or until golden brown.