Shepherd’s pie

So for lunch tomorrow (and until I finish it) I’ll be having shepherd’s pie, was a bad idea starting it at 9pm as it took a lot longer than I had expected. Modified the recipe on taste a little bit to add some more veges and it turned out pretty good.

The base of the pie

Doesn’t look too crash hot before the mash and going into the oven but it smelt pretty good.

Adding the mashed potato

After putting it in the oven, the final result is below, and I think it’s a success. Mash was nice and crispy on the top and just broke through when you dig in with a spoon.

The end result

Looked so good and tasted great, almost felt bad putting it straight into the fridge (well not before taking a big spoonful to ‘taste’).

Recipe for this is below:


  • 1 tbs Olive Oil
  • 2 small/medium brown onions
  • 5 thin carrots, chopped into small cubes
  • handful of frozen peas
  • handful of frozen corn kernels
  • 500g minced lamb
  • 3tbs plain flour
  • 500mL beef stock
  • 2 dried bay leaves
  • 1tbs Worcestershire sauce
  • 1tbs tomato paste
  • Salt and Pepper
  • 5 potatoes
  • 50g butter
  • 60mL milk
  1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, peas and corn (cook carrots first and add peas and corn afterwards) and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
  2. Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
  3. Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
  4. Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

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