Shepherd's Pie

Shepherd's Pie


3 people made this

This is a favourite way to transform the leftovers from the weekend roast into a satisfying meal for all the family.

Lynn Cole

Serves: 4 

  • 5 medium boiling potatoes, peeled and quartered
  • 2/3 cup pouring cream or creamy milk
  • 60g butter
  • salt and freshly ground black pepper
  • freshly grated nutmeg
  • 2 tablespoons vegetable oil
  • 1 medium onion, peeled and chopped
  • 1 clove garlic, peeled and crushed
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons bought tomato sauce
  • 2 tablespoons chopped fresh mixed herbs (parsley, thyme, marjoram, mint)
  • 500g cooked lamb, trimmed of fat and minced
  • 2/3 cup lamb gravy or beef stock

Preparation:40min  ›  Cook:45min  ›  Ready in:1hour25min 

  1. Preheat the oven to 180 degrees C. Boil or steam the potatoes until tender, then drain and mash well. Heat the cream or milk and half the butter in a saucepan and beat into the mashed potatoes. Season well with the salt, pepper and nutmeg. Cover and keep warm.
  2. Heat the oil in a saucepan, add the onion and garlic and cook over medium heat for 5 minutes, or until soft and golden. Stir in the Worcestershire sauce, tomato sauce and herbs. Stir in the meat and gravy or stock. Transfer to an ovenproof dish and spoon the potatoes carefully over the surface. Smooth the potatoes, then fork the surface decoratively.
  3. Dot the remaining butter over the top of the potato and bake the shepherd's pie in the centre of the oven for 45 minutes, or until golden brown and thoroughly heated through.

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Reviews (1)


So tasty, the grandkids loved it! Added a layer of leftover cauliflower cheese under the mash. - 31 Jan 2013

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