Shepherd’s Pie

Main course


60 mins Cooking

PLUS 20 min for preparation



  • 2 Carrots grated
  • 2 Sticks celery grated 
  • 1 Onion finely chopped 
  • Bunch of parsley stalks finely chopped 
  • 1 kg Lamb mince
  • 1 Tablespoon worchestershire sauce 
  • 1 Tablespoon dijon mustard 
  • 1 Cup chicken stock 
  • 2 Sprigs rosemary
  • 3 Tablespoons plain flour 
  • 1 Cup frozen peas 
  • 6 Large mashing potatoes (cream delight)
  • Butter and Milk for mash 
  • Tasty cheese


In a large saucepan, cook the onions and parsley stalks in some oil. Once the onions are transparent, add the grated carrots and celery and cook until reduced and softened.

Add the flour carefully and mix through ensuring no lumps then add the lamb mince. Seal the meat and stir/mix to ensure there are no lumps of meat.

Add the worchestershire sauce, dijon mustard, chicken stock and rosemary add gently cook until the mixture is a good consistency. Season with salt and pepper to taste.

Whilst simmering the meat mixture, prepare, boil and mash your potatoes. Butter and Milk for the mash potatoes to your liking.

When ready, layer up the pie and mix through the frozen peas in the meat mixture prior to topping it off with the mashed potatoes.

Tasty cheese on top and then bake it until golden.


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