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Air-fried Shepherd’s Pie

[Meat Layer] - 1 yellow onion, peeled and chopped

- 1/2 carrot, peeled and chopped

- 1 stalk celery, peeled and chopped

- 500g minced beef

- 20g butter

- 3-4 sprigs fresh thyme

- 1tbsp tomato paste

- 100g green peas

- 200ml red wine

- 50ml worcestershire sauce

- Salt and pepper

- Chopped parsley

[Potato Layer] - 3 russet potatoes

- 30g butter

- 70ml whipping cream

- 1/4tsp nutmeg powder

- Salt and pepper

[Steps] 1. Place potatoes (whole) into airfryer basket and air-fry at 170degC for 30mins.

2. Peel potatoes and finely mash. Add in butter, cream, nutmeg, salt and pepper. Mix well and set aside.

3. Stir-fry beef till fragrant. Add in onion, thyme and tomato paste. Stir well.

4. Followed by carrot, celery and peas. Mix well.

5. When vegetables are soft, pour in wine and cook till the alcohol evapourates.

6. Add in worcestershire, salt and pepper, mix well. Transfer mixture into a non-stick springfoam pan that will fit into the airfryer.

7. Add mashed potato on top. Using a fork, create some patterns on the potato. Air-fry at 170degC for 10mins.

8. Serve sprinkled with chopped parsley.


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