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Cheesy Shepherds Pie with Truffle Oil

Cheesy Shepherds Pie with Truffle Oil

This Winter Warmer is extremely satisfying and makes a great family feed, including leftovers for weeknight dinners which makes life easier (which we all love!).


>> Quick side note: If you're new around here, a huge HELLO to you! Our mission is to help foodies like you discover new & exciting Australian made artisan foods every season! Come check out our ABOUT US page or say hi on our socials @foodiescollective 


Cheesy Shepherds Pie with Truffle Oil


  • 500g organic beef mince

  • 500g tomato passata

  • 1 red onion finely diced

  • 1 large clove garlic finely minced

  • 1 large carrot finely diced

  • 1 large stalk of celery finely diced

  • 3 large brown mushrooms diced

  • 2 ½ tsp Urban Forager Beef Stock Concentrate

  • ¼ cup red wine (don’t go too cheap here!)

  • 1 good lug of organic Worcestershire sauce

  • 1 good lug of Tomato sauce

  • Dash of cream or full cream milk

  • 1 sprig of rosemary stalk removed and finely chopped

  • 1 sprig of thyme stalk removed

  • ¼ tsp dried marjoram

  • 2-3 large potatoes, peeled and cut into smallish pieces

  • 2 TB butter

  • 1/2 cup Gruyère cheese, grated, plus 2 Tbsp for topping

  • 1 TB Rich Glen Truffle Oil, plus extra for topping

  • Salt and pepper to season




                                          1. Preheat oven to 180C

                                          2. Add onion, carrot and celery and cook on a very low heat until well softened

                                          3. Add crushed garlic and cook through for a further 30 seconds

                                          4. Add the mushrooms, herbs, worcestershire sauce and cook until a little caramelised, then add the mince, and brown.

                                          5. Add 2 Tsp of Urban Forager Beef Stock Concentrate and stir in well

                                          6. Cook for further 30 seconds then add the wine

                                          7. Turn the heat up to a gentle boil and cook for a minute to burn off the alcohol

                                          8. Stir in the Passata

                                          9. Add a dash of milk or cream to take away any acidity, then cover and reduce heat to a gentle simmer for about 30 mins

                                          10. Do a taste test, and season if needed – you may need to add a dash of the tomato sauce here or a little rapadura sugar to further balance the acidity

                                          11. Remove from heat and spoon into little pots or large serving dish


                                          1. Cook the potato in a medium sized pan of boiling water for 20 minutes or until tender, but not falling apart

                                          2. Drain the potatoes well. Add the butter, truffle oil, ½ cup gruyere cheese and mash roughly. Season with salt & pepper. 


                                          1. Add the meat filling to the ramekins or pie dish and top with mashed potato. Top with the extra gruyere cheese and a little drizzle of truffle oil.

                                          2. Place in the oven for 20-30 mins or until golden and a bit crispy on top.

                                          3. Serve with some steamed garden greens and peas.

                                          Recipe courtesy of Urban Forager - www.urbanforager.com.au


                                          The highlighted Australian made ingredients are products featured inside our 'Discovery Box'. We love sharing recipes including your new found goodies making it easier to enjoy them. You can substitute these with other quality products. The organic Urban Forager Beef Stock Concentrate + the Rich Glen Truffle Oil in this recipe is featured in our 'Winter 2021' Discovery Box  

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