Shepherds Pie with Chilli Relish

Shepherds Pie with Chilli Relish


  • 1 tbspn Morella Grove extra virgin olive oil
  • 1 carrot peeled and finely chopped 
  • 2 celery sticks finely chopped 
  • 1 cup frozen peas
  • 1 brown inion finely chopped 
  • 1 tspn Fresh garlic finely chopped 
  • 2 tbspn tomato paste
  • 500g beef mince
  • 500g pork mince
  • salt and pepper 
  • 1/2 cup Morella Grove Chilli relish
  • 2 tbspn plain flour 
  • 500 ml beef stock 
  • 1 tbspn Worcestershire sauce 
  • 2 tbspn Fresh chopped Oregano
  • 1 bay leaf
  • 6 medium potatoes peeled and chopped 
  • 50g butter
  • 125 ml milk



  • Heat oil in large saucepan. Add garlic, onion, carrot and celery and cook until soft. Add both pork and beef mince and cook, stirring until cooked through.
  • Add flour and cook until well combined. Add beef stock, Morella Grove chilli relish, Worcester sauce, bay leaf, peas and tomato paste. Simmer for 1 hour on low. Add salt and pepper and oregano.
  • Cook potatoes in boiling water while sauce is simmering until potatoes are tender. Drain well. Return potatoes to pot and add butter. Mash potatoes and add milk. Season with salt and pepper.
  • Preheat oven to 180C. Spoon mince mixture into a 8 cup ovenproof baking dish. Top with mashed potato. Spreading out potato with folk. Add dollops of butter on top.
  • Bake in preheated oven with lid on for 20 minutes. Remove lid and cook for a further 10 minutes to potato is golden brown.