Beef Stock Recipes, Gluten Free

Shepherds Pie

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styled and photographed by foraged photography. for urban forager


  • 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 stick 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 Beerenberg 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
  • 1 large sweet potato, peeled and cut into smallish pieces
  • 1 tbsp butter
  • Salt and pepper to season
  • oil of your choice


  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 caramelized, 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 sweet potato in a medium sized pan of boiling water for 20 minutes or until tender, but not falling apart
  2. Drain the potatoes well
  3. Add the butter and mash roughly


  1. Add the meat filling to the ramekins or pie dish and top with Sweet potato
  2. You can grate a little cheddar on top if you like.
  3. Place in oven for 20-30 mins or until golden and a bit crispy on top!
  4. I like to serve with some steamed garden greens and peas!

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