New! Shepard’s Pie with a Japanese Twist


We were receiving a few guests the other day. Some of them had never eaten my food before, however, rumor was apparently around that I was a good cook.

With a little bit of pressure and no knowledge of what they can/cannot eat, I decided to cook this dish. It looks like a normal standard Shepard’s Pie (which I believe everybody likes), but the inside represents my specialty – Japanese Cooking.

The original idea of this dish is from a Japanese Meat and Potato Stew called “Nikujaga”. I realised the ingredients for Nikujaga are very similar to Shepard’s Pie. Why can’t I combine them all together, I thought.

This new Shepard’s Pie with a Japanese Twist was well received by our guests and the dinner party was very much successful. If you would like to make something different for your dinner party, I certainly recommend this recipe.

Ingredients (Serving for 4, using 24cm round baking tray): 

For Mince Filling

150g of your favorite Mince (lamb, beef, turkey kangaroo etc…)

1/4 Teaspoon of Nutmeg

3 Teaspoons of Brown Sugar

3 Teaspoons of Cooking Sake

6 Teaspoons of Soy Sauce

2 Onions – chopped

2 Carrots – chopped

1 Red Capsicum – chopped

1 Zucchini – chopped

For Mash Potato

500g Potato – peel and cut in chunks

1/2 Tablespoon of Sugar

10g Unsalted Butter

2 Tablespoons of Milk

For Toppings

60g Parmesan Cheese

15g Breadcumbs



For Mine Filling

  1. Heat a small amount of oil (not included in the above ingredients) in a medium saucepan on medium/high heat. Once the saucepan gets hot, cook your choice of mince and nutmeg together, while breaking up the mince with a spatula or wooden spoon. In order to bring the best flavour out, please cook it very well. When the mince starts becoming brown, oil from the mince will come out. Even though the mince has become brown and looks cooked, please keep cooking until the oil has disappeared.
  2. Add brown sugar, cooking sake and soy sauce into the saucepan and then fry for 30 seconds to 1 minute. Add onion, carrot, capsicum and zucchini. Reduce the heat to low. Put a lid on and simmer for about 20 minutes or until the vegetables become soft and are well-cooked in the sauce.

For Mash Potato

  1. Boil potatoes from cold water for 10-15 minutes or until they become tender. Drain the hot water. Return the cooked potatoes into the same pot. Add sugar onto the potatoes and heat it over medium heat. Put a lid on and burn off the excess water from the potatoes while tossing the pot.
  2. Remove the pot from the heat. Mash with butter and milk.

Meanwhile, heat the over to 220 °C.

Construction and Baking

  1. Place the mince filling into a baking tray, and the  spread the mash potato over it. Top with parmesan cheese and breadcrumbs.
  2. Bake it for about 20 minutes or until the surface is coloured and the filling in the bottom is bubbling.

Serve while hot.




Beef and Green Vegetables Stir Fry with Miso Sauce


Serving: 4


250g- 300g Beef Fillet – removed fat and cut into 2cm cubes

1 Onion – sliced

6 florets of Broccoli – cut into 1cm thick

1 Zucchini –sliced into 1cm thick

2 Spring Onions – sliced with angle

¼ Cabbage (for small size of Cabbage. 1/8 for big size of Cabbage) – cut into 3cm chunks

200g Bean Sprout

For Marinade

1 Tablespoon of Cooking Sake

1 Tablespoon of Soy Sauce

For Miso Sauce

3 Tablespoon of Miso (Red or Shinshu Miso)

3 Tablespoon of Cooking Sake

3 Tablespoon of Soy Sauce

3 Tablespoon of Sugar

1 clove of Garlic

1 small piece of Ginger

Chilli Powder – as much as you like


  1. Marinade Beef with Cooking Sake and Soy Sauce.
  1. Mix all ingredients for Miso Sauce.
  1. Put a small amount of oil in a wok and heat it with high heat. Once the wok becomes very hot, cook Beef for about 10 seconds r until when the surface of Beef just turned to brown. Do not cook the Beef too long. Remove the Beef from the wok and put it aside.
  1. Add a small amount of oil in the same work and put it back to high heat. Put Onion and Broccoli, and stir fry them. When the Onion turns to clear, add Zucchini, hard part of Cabbage and white part of Spring Onions. Stir fry them until the Spring Onions become soft.
  1. Add a soft part of Cabbage and green part of Spring Onions. When Cabbage becomes soft, add Bean Sprout. Stir fry all together.
  1. Once all vegetables are just cooked, put the Beef back into the work. Add Miso Sauce and cook all together until all ingredients are evenly coated with Miso Sauce. Serve while it is hot.


Beef and Potato Stew – Nikujaga


Serving : 2-4


150g Beef Mince

4 Potatoes – cut into bite-size chunks

2 Carrots – cut into bite-size chunks

2 Onions – roughly slices

3 Tablespoon of Sugar

1 Tablespoon of Mirin

120cc Water

3 Tablespoon of Soy Sauce


1. In a pot, heat 1 Tablespoon of Oil over medium-high heat until it becomes hot.

2. Place Beef Mince into the pot and cook it very well*.

3. Add Sugar and Soy Sauce into the pot and mix with the Beef.

4. Add Onions and Carrots, and stir-fry them until the Onions look cooked and become clear.

5. Add and stir Potatoes for about 1 minutes.

6. Add Water and simmer over low-medium heat for about 20 minutes with a Otoshi-buta on.

7. After 20 minutes, add Mirin and simmer about 5 minutes. Then turn the heat off.

8. Let it sit for at least 15 minutes. While the dish cools down, the ingredients absorb the flavour.


* If Mince is getting burned on the pot, splash 2 Tablespoons of Water into the pot and mix them well, so that the Mince stacked on the bottom of the pot will come off.

* Cook Mince very well to remove unpleasant smell of Beef. When the Mince starts browned, oil from the Mince will come out. Even though it gets browned at the state, keep cooking until the oil disappears. This helps us to keep only lovely beef flavour.