featuring Chef Shuby

  1. Peel and cut sweet potatoes then boil till soft enough to mash.

  2. Mash until smooth and fluffy.

  3. In a medium pan/skillet over medium heat, add olive oil.

  4. Add garlic and onions to the pan and fry, stirring constantly, until the onions are transparent.

  5. Add carrot, celery, mushrooms and thyme sprig to the pan and continue to stir mixture until vegetables have softened.

  6. Season with Salt, Black pepper & Secret Spice

  7. Add mince to the pan and break up with a spoon/spatula to avoid lumps. Stir continuously until mince color has fully changed and is cooked

  8. Add  Worcestershire sauce, tomato paste and beef stock into the pan and bring the mixture to a boil. Reduce to low heat and allow to simmer  for about 10 minutes to thicken.

  9. Turn mince mixture into a casserole dish or cast iron skillet and pipe or layer mashed sweet potatoes on top.

  10. Turn on the broiler (Top) part of your oven and place shepherds pie in the middle for about 15 minutes to brown the potatoes and thicken the mince mixture further. Serve and Enjoy!

  • 400 g extra lean beef mince

  • 1/2 Cup button mushrooms, diced

  • 1 small onion, finely diced

  • 1 carrot peeled and finely diced

  • 1 stick of celery finely diced

  • 2 cups beef stock

  • 1 Sprig of Thyme

  • 1 clove garlic crushed

  • 2 tbsp tomato paste

  • 2 tbsp olive oil

  • 1 tbsp Worcestershire Sauce

  • 2 medium sized sweet potatoes 

  • Salt & Black Pepper to taste

  • Chef Stone’s Secret Spice™️



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