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Shepherd's Pie
Shepherd's Pie
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This traditional treat will feed 4 people, put a smile on their faces and help to chase away any winter blues.


Olive oil – 2 tablespoons
Onion – 1, chopped
Minced lamb – 500g
Carrot – 1, chopped
Tomatoes – 2, deseeded, skins
removed and chopped (or a
225g tin of chopped tomatoes)
Dried mixed herbs – 1
Beef stock – 150ml
Brown sauce – 2 tablespoons
Potatoes – 4, quartered
Butter – 25g


1)      Preheat the oven to 180C.

2)      Heat the oil and fry the onion gently for 5 minutes then remove from pan. Turn up the heat, add another tablespoon of oil and brown the mince before draining off the fat. Add the carrots and tomatoes then cook for 2 minutes. Add the stock, herbs, onions and sauce then simmer for 20 minutes. Put the beef mixture into an ovenproof dish.

3)      Boil the potatoes for 20 minutes. Drain, add the butter and mash the potatoes. Add milk and mash until the potatoes are creamy.

4)      Spread the potatoes over the beef and then run a fork over the mash to produce rigid lines, which will crisp up in the oven.

5)      Place in the oven and bake for 35 minutes.

6)      Serve with vegetables or some baked beans.

Main Meals