Shepherd’s pie

4 servings Prep: 25 mins, Cooking: 40 mins
Rate this recipe

By Food24 August 24 2017
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

1 red onion — chopped
2 garlic — cloves, finely chopped
3 carrot — peeled, finely chopped
500 g lamb mince
2 rosemary — leaves stripped, finely chopped
½ cup wine — red
400 g tin tomatoes — peeled and chopped
1 cup stock — beef
1 Worcestershire sauce
salt and freshly ground black pepper
For the topping:
750 g potatoes — peeled and quartered
75 g butter
½ cup milk
40 g parmesan cheese — finely grated
piping bag and round nozzle — n/a
Tap for ingredients
Tap for ingredients


Heat the olive oil in a deep frying pan. Add the onion, garlic and carrots and fry for 2-3 minutes.
Add the lamb mince and rosemary to the pan and brown the mince. Add the red wine and leave to cook for a minute.

Add the tomatoes, beef stock and Worcestershire sauce. Season with salt and pepper, reduce the heat and leave to simmer for 25 minutes.

Place the potatoes in a large pot and cover with cold water. Bring to the boil and boil for 20-25 minutes until the potatoes are tender. While the potatoes and mince are cooking preheat your oven to 200°C  and get an ovenproof dish ready. (I used a 25cm x 23cm dish.)

Just before the potatoes are ready heat the butter and milk in a small saucepan until the butter has melted and the milk is just about to reach boiling point. Drain the potatoes well and add the milk mixture with a pinch of salt and the grated cheese. Mash the potatoes until smooth. Set aside to cool for a few minutes.

Check the seasoning of the mince mixture. Tip the mixture into the oven dish and smooth into an even layer. Spoon the cooled mashed potato into your piping bag and pipe over the top of the mince. (You can also spoon the potato over the top if you prefer.) Bake for 35-40 minutes until the potato has browned.)

Serve immediately.

Recipe reprinted with permission of Cupcakes & couscous To see more recipes, please click here.


Cheese and onion tray bread

Stuffed cabbage with freekeh meatballs

Low – carb chicken and kale dumplings in a spicy tomato broth

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.