Shepherd's Pie
A classic British dish made with lamb and topped with crispy mashed potatoes.
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- •1 Onionfinely diced
- •1 Carrotfinely diced
- •1 stalk Celeryfinely diced
- •500 g Lamb mince
- •1 tbsp Tomato puree
- •1 knob Butter(optional)
- •2 tbsp Plain flour
- •500 ml Lamb stock
- •2 Bay leaves
- •1 tbsp Fresh rosemaryfinely chopped
- •2 tbsp Worcester sauce
- •Black pepperto taste
- •1 kg Potatoespeeled and boiled
- •White pepperto taste
- •50 ml Milk(optional)
- 1
Finely dice the onion, carrot, and celery.
5 min
- 2
Heat a pan with a touch of oil and brown the lamb mince.
10 min
- 3
Remove lamb from the pan, leaving the fat. Add diced vegetables and soften for 20 minutes.
20 min
- 4
Boil potatoes in salted water until cooked, about 15-20 minutes.
20 min
- 5
Add tomato puree to the vegetables and cook for 1 minute. Add butter if needed.
1 min
- 6
Add flour to the pan and cook for 1 minute. Gradually add stock, stirring to lift bits from the pan.
2 min
- 7
Return lamb to the pan, add bay leaves, rosemary, Worcester sauce, and black pepper. Simmer for 20-30 minutes.
30 min
- 8
Mash the cooked potatoes with butter, white pepper, and a little milk if needed.
10 min
- 9
Remove bay leaves from the lamb mixture. Spread mashed potatoes over the top.
5 min
- 10
Bake in the oven for 20-30 minutes until the top is crispy.
30 min
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