Easy Shepherds Pie

    40 minutes

    This is our version of a shepherd's pie that we have for dinner on a Monday night after a Sunday roast lamb. You can make it without the pie crust; we just love the butter flavour mixed with the meat and vegetables.


    Washington, United States
    4 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 1 teaspoon crushed garlic
    • 500g leftover roast lamb, finely diced
    • 2 cups diced vegetables, cooked (carrots, corn, peas)
    • 1/2 cup vegetable stock
    • 2 tablespoon tomato sauce
    • 1 teaspoon Worcestershire sauce
    • 5 large potatoes, skinned, cooked and mashed
    • 1 tablespoon butter
    • 1 23cm pie crust, cooked

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C.
    2. Heat olive oil and fry onion until translucent. Add garlic and lamb, stir for two minutes. Add vegetables, tomato sauce, Worcestershire sauce and vegetable stock and stir for 5 minutes. Put mixture into pie crust.
    3. In a medium bowl mix potatoes and butter until relatively smooth. Spread this over the vegetable mix in the pie crust.
    4. Cook in preheated oven for 30 minutes or until bubbling.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    Delicious and easy. If you want to make it dairy free simple cut out the pastry and don't use butter when whipping the potatoes  -  28 May 2012