Shepherd's Pie
Prep time
Cook time
Total time
If you're looking for a delicious shepherd's pie, this is it!
Recipe type: Main
Cuisine: English
Serves: 6
  • 1 red onion, chopped
  • 2 carrots, chopped
  • 2 sticks of celery, chopped
  • 2 cloves of garlic, finely chopped
  • a small bunch of fresh rosemary
  • olive oil
  • 500g leftover lamb roast minced or lightly whizzed in a food processor
  • 1 can chopped tomatoes
  • 2 tbs tomato paste
  • 250ml lamb or vegetable stock (I used chicken stock because it was what I had)
  • sea salt and freshly ground black pepper
  • 1.5k potatoes
  • 100ml milk or cream
  • 2 tbs butter
  1. Peel and roughly chop the onion and carrots
  2. Trim and roughly chop the celery
  3. Peel and finely chop the garlic cloves
  4. Pick the rosemary leaves, discard the stalks
  5. Heat a large pan on a medium heat
  6. Add enough olive oil and onion, carrot, celery, garlic and most of the rosemary leaves. Lightly season with salt and pepper.
  7. Cook for 8 to 10 minutes, stirring occasionally, until softened
  8. Turn the heat up, add the leftover lamb that has been minced or whizzed.
  9. Tip in the tinned tomatoes
  10. Pour in the stock and tomato paste then bring to the boil
  11. Reduce to a low heat, leave the lid on but slightly ajar, and simmer for 1 hour until most of the liquid is gone.
Mashed Potato Topping
  1. Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of cold salted water
  2. Boil for about 10 - 15 minutes until tender
  3. Stick a knife into them to check they’re soft all the way through
  4. Drain in a colander and return them to the pan
  5. Add the milk or cream, butter and a pinch of salt and pepper
  6. Mash until smooth and creamy
  1. Preheat the oven to 190ºC/375ºF
  2. Place lamb mixture to a large ovenproof baking dish
  3. Spoon the mashed potatoes evenly over the top and poke the remaining rosemary leaves into the top
  4. Drizzle with olive oil, then cook in the oven for 25 minutes or until golden and bubbling
Recipe by Orgasmic Chef at