Shepards Cob

Shepards Cob


January 20, 2015

  • Prep: 20 mins
  • Cook: 2 hrs
  • Yields: 5


500grms mince

7 med potatoes

1 grated carrot

1 diced onion

Couple sticks celery sticks diced

Cup of beef stock

2 tablespoons whostershire sauce

2 tablespoons gravy powder

1/2 cup water

2 Cloves of garlic

S/p to taste

Sprinkle chilli powder

2 table spoons sour cream

40g butter

Cob bun

1/2 cup grated cheese


1Peel and cut potatoes add to pot if water with one clove of garlic and boil till cooked then mash with sour cream, butter and s/p

2Brown mince slightly, Add carrot, onion, celery and garlic and cook till wilted

3Add beef stock and whostershire sauce and boil

4Mix gravy powder with water til dissolved and pour into mince. Boil 2 mins till thicken

5Sprinkle chilli powder to taste.

6Cut top off cob and set aside, pull out insides and set aside

7Line sc with baking paper to make a slung and put cob in

8Poor mince inside cob

9Top with mash potato mix

10Sprinkle with grated cheese put lid on and slow cooke for 2hrs on HIGH with tea towel under lid

11*If you like it crunchier when done pop in oven with other bread bits on high for 5 mins enjoy

Submitted by Jess Gee


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