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The Shepherd's slice


  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion, carrot, celery, bacon and garlic until reasonably tender. 
  • Add the mince and cook until sealed, mashing with a wooden spoon as you do so.
  • Then add the wine with 1-1½ cups tomato puree, the chutney, seasonings and ½ cup stock. Stir well and gently cook for about 45 mins until thick and fragrant, adding more stock and tomato puree if needed. When ready, allow the mixture to cool quite a bit and taste for seasoning.
  • Preheat oven to 200°C fan forced (220°C normal).
  • Add the eggs with the cooked rice, parmesan and about 2 heaped tbsp grated tasty cheese to the cooled mince. Mix well and then transfer to a large gratin (or any ovenproof) dish. Scatter more grated tasty cheese on top and cook in the oven for about 30-40 mins until golden and bubbling and firm to the touch. (Cover with kitchen foil if browning too much.) 
  • Allow to cool a little, before serving with vegies or a salad on the side.


  • olive oil
  • 1 large onion, finely chopped
  • 1 medium-large carrot, diced
  • 2 celery stalks, diced
  • 4-5 rindless bacon rashers, diced
  • 2 garlic cloves, crushed
  • 750 gm lean beef mince
  • ½ cup dry white wine
  • 3 cups tomato puree
  • 2 heaped tbsp tomato chutney
  • sea salt & freshly ground pepper
  • 2 cups beef stock
  • 4-5 eggs, lightly beaten
  • 1-1½ cups cooked rice
  • 3 heaped tbsp freshly grated parmesan
  • 4-5 heaped tbsp grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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