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Shepherd’s Pie

Crave something warming and wintery? Try Matthew Hayden’s tasty potato pie recipe.This one-pot recipe is traditionally made with lamb, but you can also use leftover roast beef. You’ll need a casserole pot that can go from stove-top to oven - a fry pan and baking dish will do the trick too.


  • 2 tablespoons butter

  • 2 onions, halved and finely sliced

  • 2 cloves of garlic, finely chopped

  • 600g cooked lamb mince or ground leftover lamb roast

  • .25 cup (50ml) milk

  • 2 teaspoons cornflour

  • 1 cup (250ml) lamb or beef stock

  • 4 bay leaves (optional)

  • 1 kg potatoes, peeled, chopped and cooked

  • 4 tomatoes, finely sliced

  • Salt and pepper, to taste


  • 1.

    Pre-heat the oven to 180 degrees Celsius

  • 2.

    Melt 1 tablespoon of butter in a hot casserole pot. Add onions and two-thirds of the finely chopped garlic, and cook until soft and lightly brown.

  • 3.

    Add cooked mince and stir through.

  • 4.

    To make the gravy, create a small well in the meat mixture, and pour in milk and cornflour. Mix milk and cornflour together, and then stir the gravy through the meat.

  • 5.

    Add beef stock and mix well.

  • 6.

    Season to taste. Add bay leaves (optional).

  • 7.

    In a separate bowl, mash potatoes until smooth. Add remaining butter and garlic, and salt to taste.

  • 8.

    Layer tomatoes on top of the mince, and then add mash potato on top.

  • 9.

    Bake for 35 minutes or until golden brown.

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