Classic Shepherd’s Pie


Ingredients :

  • 1 1/2 tbs olive oil
  • 1 small Onion, finely chopped
  • 1 medium Carrot, peeled, finely chopped
  • 2 Celery sticks, trimmed, finely chopped
  • 500g Lamb/Mutton/Beef mince
  • 2 tbs plain Flour
  • 2 Cups Beef/Mutton/Chicken stock
  • 1 dried Bay leaf
  • 1 tbs Worcestershire sauce
  • 2-3 tbs Tomato paste
  • 4 large Potatoes, peeled, chopped
  • 40 – 50 gm butter
  • 125ml (1/2 cup) milk
  • Salt & freshly ground pepper as required
  • Melted butter, to brush

Method :

  • Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 3-4 minutes or until soft.
  • Add lamb/mutton/beef mince and cook, stirring continuously to avoid any lumps,until the meat changes colour. Add the flour and cook, stirring, for 2-3 minutes or until combined.
  • Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to a boil, reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens and the mince is tender. Taste and season with salt and pepper.
  • Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Season with salt and pepper
  • Preheat oven to 180 C. Spoon lamb mixture into an ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter


  • Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately with bread of your choice.




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