Don Signature Crab - Singapore Food Guide

Cheesy Mashed Potato Shepherd's Pie

A Singapore-style, oven-baked Cheesy Mashed Potato Shepherd's Pie—comforting layers of savoury minced meat and a golden, cheesy mashed potato crust, perfect for family dinners and potluck makan.

Cheesy Mashed Potato Shepherd's Pie

About this dish

This Cheesy Mashed Potato Shepherd's Pie is a homey, Singapore-friendly take on a British classic — think zi char comfort turned family-style casserole. It’s the sort of dish you bring to a kopi-lah-style potluck in the heartlands or tuck into after a late-night shift at a hawker centre: hearty minced meat brightened with carrots and peas, topped with rich, buttery mashed potato and a bubbly cheddar crust.

In Singapore kitchens I often use either minced lamb (traditional) or minced beef (more common and easier to source at FairPrice or Sheng Siong), flavoured with Worcestershire sauce, tomato paste and a little soy for local depth; if you like chilli, stir in a teaspoon of sambal or chopped chilli padi for a Southeast Asian kick. The texture is all about contrast — a glossy, saucy meat base and a cloud-like mash that crisps up at the edges. Bake until golden, then rest a few minutes so it’s easy to scoop for sharing.

This dish suits many occasions around Singapore: a family-style weekend dinner in Tiong Bahru, a cosy East Coast barbecue-side casserole, or a festive addition to Christmas, Hari Raya or Chinese New Year spreads where everyone loves a hearty plate to share. It’s also make-ahead friendly — assemble in the morning, chill, and bake when guests arrive. For small kitchens without a full-size oven, a toaster oven or an air-fryer with a baking tray works well too.

Ingredients

  • 1 kg Yukon Gold or Maris Piper potatoes, peeled and cut into chunks
  • 60 g unsalted butter
  • 150 ml full-cream milk (or evaporated milk for creamier mash)
  • 2 egg yolks (optional, for richer mash)
  • 150 g mature cheddar cheese, grated, plus extra for sprinkling
  • 2 tbsp vegetable oil or neutral oil
  • 1 large onion (200 g), finely chopped
  • 3 garlic cloves, smashed and minced
  • 500 g minced lamb or beef (choose beef for a Singapore budget-friendly option)
  • 2 medium carrots (150 g), diced
  • 100 g frozen peas
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp light soy sauce
  • 250 ml beef or chicken stock
  • 1 tsp sugar
  • 1 tbsp cornflour mixed with 2 tbsp water (slurry) to thicken if needed
  • 2 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or spring onion, chopped for garnish
  • Optional: 1 tsp sambal oelek or 1 tsp kecap manis for a local flavour twist

Step-by-Step Method

  1. Boil the potatoes in salted water until very tender, about 15–20 minutes; drain well and return to the pot to dry out for 1–2 minutes over low heat.
  2. Mash the potatoes with butter, warm milk and egg yolks (if using) until silky and smooth; season with salt, white pepper and a pinch of nutmeg if you like. Fold in 100 g grated cheddar, then set aside.
  3. Preheat the oven to 200°C (fan 180°C). If you’re using a toaster oven or air-fryer, preheat accordingly and use a shallow ovenproof dish that fits.
  4. Heat 2 tbsp oil in a wok or large frying pan over medium-high heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add garlic and cook until fragrant, 30 seconds.
  5. Turn heat to high, add the minced lamb or beef and brown well, breaking up any lumps. Cook until no longer pink and the edges start to caramelise — this develops flavour like a good zi char stall.
  6. Add diced carrots and cook 2–3 minutes, then stir in tomato paste, Worcestershire sauce, light soy sauce and sugar. Pour in stock and add thyme and bay leaf; simmer on medium-low for 8–10 minutes until the mixture is glossy and slightly reduced.
  7. If the meat mixture is too thin, stir in the cornflour slurry and cook 1–2 minutes until it thickens to a spoon-coating consistency. Taste and adjust seasoning — add a touch more light soy or a small spoon of sambal for heat, Singapore-style.
  8. Remove the bay leaf and thyme sprigs. Stir in frozen peas and let them warm through, then transfer the meat filling into a 23–25 cm ovenproof dish, spreading it evenly.
  9. Spoon or pipe the cheesy mashed potato over the meat, smoothing the surface and creating peaks for extra browning. Sprinkle remaining grated cheddar over the top.
  10. Bake at 200°C for 20–25 minutes until the top is golden and the filling is bubbling. For extra browning, broil/grill for 2–3 minutes — watch closely to avoid burning.
  11. Let the pie rest for 5–10 minutes before serving so it sets and is easier to portion. Garnish with chopped parsley or spring onion and serve hot, family-style.

Tips & Serving Ideas

  • Use Yukon Gold potatoes for naturally creamy mash; if you prefer lighter mash, substitute part of the milk with evaporated milk available at NTUC or Cold Storage.
  • If you don’t have an oven, assemble smaller portions in foil trays and finish in an air-fryer at 180°C for 12–15 minutes until bubbling and golden.
  • For a local flavour twist, stir 1 tsp sambal oelek into the meat filling for gentle heat; reduce to 1/2 tsp for milder palates (chilies in Singapore can be quite fiery).
  • Brown the meat well over high heat to develop deeper flavour — the caramelised bits mimic wok hei from a zi char stall.
  • Make ahead: assemble the pie, cover and chill overnight. Bake straight from the fridge; add 5–10 minutes to the bake time. For freezing, freeze before baking and bake from frozen at 200°C for about 40–50 minutes.
  • Grate your own mature cheddar for better melt and flavour over pre-shredded cheese (less anti-caking agents).
  • Adjust seasoning with light soy or Worcestershire sauce rather than more salt to get the umami balance right, a tip many local cooks use.

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