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Member recipe

Shepherd's Pie

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Prep: Cook: 1 hour and 20 minutes

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Serves 4

The best comfort food ever.

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  • 450g minced lamb
  • 2 onions, chopped
  • 1 garlic cloves, chopped
  • 2 level tbsp plain flour
  • 2 carrots, peeled and finely chopped
  • 400g chopped tomatoes
  • 1 tbsp tomato puree
  • 115 ml beef stock
  • 1 tbsp Worcestershire sauce
  • Salt and freshly ground black pepper

For the topping:

  • 1 kg potatoes, peeled and chopped
  • 5 tbsp hot milk
  • 30g butter
  • Salt and freshly ground black pepper
  • 50g crumbly cheese (Lancashire etc.)


  1. Dry fry the lamb, onions and garlic for 8-10 minutes or until well browned. Stir in the flour.

  2. Add the remaining ingredients and season. Bring to the boil, cover and allow to simmer for 40 minutes.

  3. Make the topping. Cook the potatoes in boiling water until tender. Drain and mash well, stirring in the milk, butter and seasoning.

  4. Preheat the oven to 200C/ Gas 6. Place the lamb mixture in a 1.7 litre (3 pint) ovenproof dish. Spoon the mashed potato on top and sprinkle over the cheese.

  5. Bake for 20-30 minutes until it is beautifully golden brown on top.

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