Serves: 8



  • Garlic and onion flavoured olive oil

  • 1 kg lean mince meat

  • 2x large portobello mushrooms **For FODMAP friendly swap in 2x zucchini or appropriate amount of peas and corn

  • 3x carrots, diced

  • 4x stalks of celery, diced

  • 2x tbsp Worcester Sauce

  • 0.5 chicken stock cube

  • 0.5 cup tomato paste

  • Tsp cumin

  • 0.25 cup water


  • 8x small potatoes, halved (keep skin on)

  • 400g sweet potato, sliced and halved (keep skin on)

  • One egg

  • Splash of milk

  • Tasty Cheese

  • Breadcrumbs

  • Salt and pepper to taste

  • Fresh Rosemary

Optional Adds

  • Side salad for veggie lovers or to make the meal go further

  • Some trusty Australian tomato sauce


  1. Add potato and sweet potato to boiling water and cook for approx. ten-fifteen minutes until soft

  2. Add olive oil and cumin to a pot and cook for 2 mins on medium heat

  3. Add veggies and cook for 4-5 minutes (should still be pretty crunchy, remember they will be baked in the pie so you don’t want them mushy!)

  4. Add in mince and cook until lightly brown

  5. Add Worcester sauce, stock, water and tomato paste and mix evenly through for a couple of minutes

  6. Drain water from potatoes

  7. Mash potatoes

  8. Crack an egg in to aerate and mix in a dash of milk, season with salt and pepper

  9. Add meat and veggie mixture to bottom of deep pyrex dish and top with potato mixture

  10. Sprinkle top with generous amount of tasty cheese, rosemary and about one tablespoon of breadcrumbs

  11. Bake for 25 minutes on 180 degrees then turn oven to grill and grill for last 3-5 minutes to turn golden and crunchy on top.

  12. DEVOUR 🙂