• Serves 10
  • 1 hours
  • Difficulty Easy
  • 15 Ingredients


A great homage to the original!

Ingredients (serves 10)

  • 1kg beef mince
  • 1 finely diced brown onion (or two if you love onion!)
  • 2 carrots, grated
  • 4 Celery sticks, sliced thinly
  • 10 Mushrooms, sliced
  • 2 tbs Vegemite
  • 1 small jar ROSELLA Chutney
  • 1 tin chopped tomatoes
  • 1 tbs mixed herbs
  • 2 tbs Vegemite (trust me)
  • 1 tin Corn
  • 4 Sweet Potato, boil and mash!
  • Cheddar cheese to taste/top
  • Parmesan cheese to taste/top
  • oops forgot the garlic - add with the onion xxx


  1. Brown mince and onion, add garlic, add veges, cook for 10 minutes, add vegemite, chutney, tomatoes, herbs, and cook until thickened, may need to add some corn flour mixed with water if mix is too thick.
  2. allow to cool slightly, pop into one large pan, or several small, top with smoothed layer of sweet potato mash, then cheeses
  3. will freeze easily at this stage - if you want to cook it, cook for about 30-40 minutes in oven at 180 degrees... Yum!


I served with steamed silverbeet, as all the veges and meat in the dish make it a meal on its own x

  • I often put sweet potato on shepherds pie but haven’t tried vegemite in the recipe. Thanks for an original take on this recipe.


  • What a nice recipe. Perfect for a cold day.


  • I love trying different variations of classic dishes and this looks delicious. It seems so simple too which is a bonus.


  • I don’t usually use this many veggies in mine, nor Vegemite! Interesting combos, must try!


  • Mmm the vegemite will be interesting to mix with all the other ingredients. I wonder if my son would notice and taste it in thus dish. He doesn’t like vegemite my daughter and I do. Guess I’ll never know if I don’t try.


  • How interesting using vegemite! Yum this will be great served with silverbeet!


  • Good thing I read the other comments , so will use 2tbl and more if needed. I always rinse the Vegemite jar out with the liquid I am cooking with when everyone has finished scrapping the jar.


  • Awesome idea to use Vegemite but is it a total of 2 or 4 tablespoons in this recipe?


  • Mmmm this looks yummy. I’ve never made shepherds pie but I love it so I really should give this a go. Thanks for the recipe.


  • wow this is different – who would have thought to bung in some vegemite!

    Going to dish this up to the family this week and see what they think :)
    Thank you for sharing your recipe


  • Wow that’s q different version. Sounds yummy. Thank you


  • Thanks for the recipe for your version of Shepherds Pie.


  • Sorry for the mistakes in the recipe – I do not to be a professional. I will say that all the tradies that came over to work on my home the day I made it LOVED it… Two asked for the recipe x

    • Thanks for the extra info for the recipe. :)


  • chutney is a great idea I have never thought of adding that. Also is it 2tsp vegemite as it is written twice?

    • oops – I do, but one first, then to taste… Sorry either I or MoM has mucked it up.. Probs me LOL

      • Sorry, I should’ve scanned further down the answers but I asked the same question a few comments above this. Sounds delicious.


  • I don’t know the rosella chutney. So different with the Vegemite. A great dish for these cold nights. At least here in WA we are still in full winter! :-)

    • If you have IGA’s you will see it there. It is a great Aussie brand, and their garlic has no additives!


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