Shepherd’s pie

This is one of very few recipes that is a hit with my entire family.

Just remember, I am a “throw together” cook, so some of the measurements may not be quite exact…so feel free to add more or less.
I also add thing like sweet chilli sauce (if my kids aren’t eating), barbeque sauce, and whatever herbs are on hand. 

Get creative with this recipe!

Bella 🙂

Not a picture of my recipe...will later edit with a personal picture :)

Not a picture of my recipe…will later edit with a personal picture 🙂
Original image:

Shepherd’s Pie

500g mince (I use beef)
1 large handful of diced bacon

1/4 onion, chopped

1 cup veggies (I use peas, corn and carrot)
1T minced garlic

1T parsley


5 large potatoes, cooked (I prefer to steam mine)

butter and milk for mashing

2 handfuls of grated cheese


1) Brown mince, onion and bacon until thoroughly cooked.

2) Add vegetables, simmer for about a minute (longer if vegetables are fozen)
3) Add enough gravy to cover mixture. We like lots of gravy, which makes it quite runny, but can be thickened with extra gravy powder. Season with salt and pepper as desired.

4.) Pour meat mixture into a large casserole dish
5) Mash potatoes with butter and milk. Add one large handful of cheese to potato mixture and mix well.
6) Spread potato topping evenly over the meat mixture. Sprinkle remainder of grated cheese on top. Season with paprika as desired.
7.) Bake in oven until cheese turns golden.



This is a salad recipe that I am completely hooked on. It is an Italian salad, made popular during the Depression when times were tough as a way to use up stale bread.
I have personalised the original recipe to add feta cheese, avocado and spinach to suit my own taste buds, but you can add (or take out) any ingredients to suit yourself.
I find that this salad best goes with fish or chicken, but I am so addicted, I will eat it with anything, or as a meal on its own!

Panzanella- before I add feta cheese, spinach and avocado

Panzanella- before I add feta cheese, spinach and avocado


3 large tomatoes, cubed (I prefer Roma tomatoes, as there is less pulp and better flavor, mini Roma tomatoes work quite well too.)

1/4 cucumber, cubed (I usually peel mine first.)

1/4 red onion, finely chopped/

2 sliced bread, lightly toasted and cubed (I like to use Bruschettina, but sandwich slices work too.)

Large handful baby spinach, coarsely chopped.

100g feta cheese, cubed or crumbled.

1/2 avocado, cubed.

2T red wine vinegar

2T olive oil

1/2t parsley (I use parsley paste)

1.) Combine tomatoes, cucumber, onion, bread, feta cheese, avocado, spinach and bread in a bowl.
2.) In a small bowl, combine oil, vinegar and parsley.
3.) Pour dressing over salad, mix well. Refrigerate for at least 20min before consuming.