Shepherd's Stack

Can you imagine hash browns, bolognaise and mash potato all in one heap of goodness? Yep, thats what these bad boys are stacked up to be. I was going to make "Mini Shepherd Pies" but Pete (my hubby) said I'm making too many damn pies. I said "I see your pie and I'll raise you one". Seriously though, would you believe Frankie ate four of these in one sitting. Plus I've snuck some extra veg in there too. Boom


Shepherd's Stack


  • 4 Potatoes (peeled - 2 quartered and the other 2 left whole)

  • 1 Egg yolk

  • 2 tbs Butter

  • 1 Onion (diced)

  • 1 Garlic (minced)

  • 1 Zucchini (grated)

  • 1 Carrot (grated)

  • 500g Minced meat

  • 1 Tin tomato

  • 1 tsp Oregano

  • 1 tsp Rosemary

  • 1/3 cup Parmasean cheese (grated)


  1. Cook onion and garlic in olive oil. Once softened, add the grated carrot and zucchini and cook for 3-4 minutes.

  2. Add the mince meat and season with salt and pepper

  3. Add the tinned tomato and herbs and mix it in well.

  4. Simmer for 20 minutes or so (until liquid has absorbed) then add 1 tbs of butter and give it a good mix.

  5. Turn off the heat and set aside till later.

  6. Preheat oven to 200°C

  7. Boil the potatoes for 10 minutes, then take out 2 whole potatoes and let it cool (leaving the other quartered potatoes in the pot to boil for another 15).

  8. Grate the two potatoes, add the egg yolk and salt and pepper and mix it in.

  9. Put 1-2tbs of the grated potato mixture into each muffin hole, then bake for 20 minutes.

  10. While baking, take the other potatoes out of the boiling water and mash them up, adding 1 tbs butter and place to the side.

  11. Top each hash brown base with bolognese, and finish off with mash potato and a sprinkle of parmesan cheese.

  12. Bake for 15 minutes till nice and crispy on top

Best eaten same day, but can store in the fridge for up to 3 days.