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Shepherd's Pie

Who doesn't love shepherd's pie? If you don't polish this off in one sitting, you'll discover that it tastes even better on day two!


  • For the filling

  • 2 oz butter

  • 1 Spanish/ white onion, finely chopped

  • 3 stems of celery, finely chopped

  • 2 large carrots, finely chopped

  • 1 clove garlic, finely chopped

  • 1 tsp green peppercorns

  • 1 lb minced lamb

  • 1 bunch curly parsley, chopped

  • 1 stem rosemary, chopped

  • 1 bayleaf

  • 1 tsp Worcestershire sauce

  • ½ pint lamb stock

  • 1 tbsp tomato puree

  • 1 tbsp plain flour

  • For the topping

  • 3 Maris Piper or King Edward potatoes (peeled and soft boiled)

  • 8 oz Jerusalem artichokes (peeled and soft boiled)

  • 3 oz unsalted butter

  • 100 ml single cream

  • pinch of salt

  • pinch white pepper

  • pinch nutmeg

  • 1 egg yolk


  • 1.

    Soften the butter and sweat the finely chopped vegetables and garlic. 

  • 2.

    Add the green peppercorns, fry for a couple of minutes then stir in the minced lamb. 

  • 3.

    When the lamb is sealed and lightly coloured add the tomato puree and the flour.  Cook for 2 inutes then add the chopped herbs, bayleaf, Worcestershire sauce and lamb stock. 

  • 4.

    Gently simmer for 45 minutes. Remove from the heat, place in an earthenware oven dish and allow to cool.  Place in the fridge to set.

  • For the topping :

  • 1.

    Mash the potatoes and artichokes to a puree over a moderate heat, adding the butter, cream and seasoning. 

  • 2.

    When smooth, remove from the heat and stir in the egg yolk. 

  • 3.

    Pour the potato and artichoke mix over the mince and place in a preheated oven at 170 degrees for 30 minutes. Serve with buttered Savoy cabbage.

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