Shepherd’s Pie

Following a recent trip to Cumbria I have been inspired by sheep to share my favourite Shepherd’s Pie. E

Meal for 2-3


1 onion, sliced

225g minced lamb

1 carrot, sliced

1 tbs flour

80g mushrooms, sliced

150ml stock (vegetable or meat)

1 tsp mixed herbs

1 tbs tomato puree

black pepper

650g potatoes, cut into chunks

1 dsp milk

  1. Saute the onion and minced lamb over a medium heat for 5 minutes or until mince is browned.
  2. Add the carrot and mushrooms and cook for 5 minutes.
  3. Stir in the flour to thicken and add the stock, tomato puree and herbs.
  4. Bring to the boil then simmer for 30 minutes, stir occasionally.
  5. Preheat the oven 200C/ fan 180C/ gas mark 6.
  6. Cook the potatoes in boiling water for 15 minutes. Drain and mash with milk and pepper.
  7. Place the minced meat mixture in an ovenproof dish and spoon the mashed potato over the top. Smooth the top and decorate by making a crisscross pattern with a fork.
  8. Bake in the oven for 25 minutes until the top is golden brown.
  9. Serve immediately with green vegetables.

This is a comforting Autumn dish for all ages. You could also try a handful of peas instead of carrots. The minced lamb could be replaced by soya mince if you prefer a vegetarian version.


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