This post is sponsored by Shwartz but all Shepherds Pie loving opinions and views are my own.
Usually, when making something like a shepherds pie, we go a bit rogue and just wack whatever herbs and spices in, which can sometimes produce questionable results. This time, we used the Schwartz Shepherds Pie recipe mix. Using this recipe mix meant it was super quick and easy – it took away the element of faffing as you simply mix the sachet with water and bam. Perfectly seasoned with paprika, garlic and bay leaf flavourings. Yum.
This is the recipe we used, which is on the Schwartz website here.
- 1 Schwartz Shepherd’s Pie mix
- 450g mince – beef, lamb, veggie… whichever you fancy!
- 1 white onion, diced
- 2 carrots, peeled and diced
- 200ml cold water
- 100g peas
- 675g mash potato
Start by preheating your oven to 200°C. Then, in a frying pan, brown the mince, onions and carrots for 4-5 minutes. Add the shepherds pie recipe mix to the water and add it to the pan along with the peas. Bring it to the boil then simmer uncovered for five minutes.
Transfer it to an ovenproof dish and spread the potato on top. It’s not essential, but obvs we put grated cheese in the potato. Helloooo crunchy cheesy bits on the top…
I mean, it’s basically a work of art. Like, I’m drooling looking at photos of my own meal, HA. We went for veggie mince as we don’t eat meat during the week. It worked just the same as any other mince and it absorbed the flavours of the sachet really well I think!
This made enough for four large portions or five smaller ones. I really like the flavour that the recipe mix gave – it packed a punch, and worked really well with the veggie mince. Plus, the recipe mix is vegetarian too.
Overall, using the recipe mix was easy, quick, and made a bangin meal. What more can you want really? They’re under a pound and you can often get offers on them too. I really enjoyed the flavours it gave and I’ll deffo be using them again. Thanks Schwartz!