Shearers Mince and Potato Casserole

    1 hour 10 mins

    This is a traditional station cooking recipe that was often made for shearers: potatoes and cooked mince topped with mushrooms and a cheese sauce. It is very filling and nutritious.

    103 people made this

    Serves: 6 

    • 5 medium potatoes
    • 1 tablespoon olive oil
    • 500 grams mince
    • 1 onion chopped
    • 1 tablespoon tomato sauce
    • 1 tablespoon Worcestershire sauce
    • salt and pepper
    • 1 small tin (250g) mushrooms
    • 30g extra butter
    • Cheese Sauce
    • 60 grams butter
    • 1 quarter cup plain flour
    • 2 cups milk
    • 1 cup grated tasty cheese

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 degrees C. Grease a large casserole dish.
    2. Peel and cut potatoes into thin slices and place in a bowl of cold water.
    3. Heat the oil in a frying pan and add mince, onion, sauces, salt and pepper. Cook over a medium heat until the mince is browned.
    4. To make the cheese sauce: melt the butter in a medium saucepan. Add the flour, blend until smooth and gradually add the milk and stir until sauce thickens. Reduce the heat to low and stir in cheese. Season to taste and remove from heat.
    5. Line a casserole dish with half the drained potato slices. Pour in the mince mixture and top with mushrooms. Pour the cheese sauce over the mince mixture and top with remaining potatoes. Dot the potatoes with extra butter.
    6. Cook for 30-40 minutes till the top is browned and bubbling.

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    Reviews in English (116)


    I liked this meal, but the wife and kids did not. The kids liked the potatoes but not the meat (the Worcestershire taste I think). My wife was unhappy that the potatoes were only partially cooked (even after an extended baking time). I think if I were to make it again I would bake it covered with foil for 45min then uncovered for the last 15min(this is how I cook my scalloped ham and potatoes and the potatoes are always tender). This could be a great meat and potatoes recipe with some adjustments.  -  12 Dec 2005  (Review from Allrecipes US | Canada)


    I liked this recipe a lot, however, you definately need to drain the meat. To cut down on the grease, I used half a cup of cheddar cheese and half a cup of monteray jack cheese.(cheddar cheese is very oily). As far as the potatoes go, first I pre-cooked the meat with onions, fresh garlic, and chili sauce (replacing the tomato sauce). I then refrigerated the meat for about an hour. Then I sliced the potatoes very thin and cooked the whole thing together for 1hr. The first half hour, I kept it covered with aluminum foil, and then took it off the last half hour. The potoes came out very tender. My husband and kids loved it.  -  01 Feb 2005  (Review from Allrecipes US | Canada)


    This is good and filling, as claimed. It's basically "shepherd's pie meets scalloped potatoes". Good, plain comfort food, but if you are looking for something with more zing, you may want to add a bit of spice or chili sauce to the meat when you cook it. Make sure to cut the potatoes really thin, too, or else you'll be cooking it for a long(er) time!  -  03 Jan 2003  (Review from Allrecipes US | Canada)