Hearty Shepherd's Pie


Time Taken:

1 hour




3 carrots 2 onions Dried herbs (I used thyme) 1kg lamb mince 80ml worcester sauce 3 beef stock cubes Salt and pepper 1.3kg potatoes 2 TBsp butter Large glug of milk (75ml)


Peel and dice the onions. Dice the carrots. 

Fry and sweat the onions and carrots on a low heat for 5 minutes.

Add the lamb mince and fry until brown.

Dissolve the stock cubes in 500ml boiling water. Add the stock, worcester sauce, seasoning and herbs. 

Peel and cut the potatoes into chunks. Boil until the potatoes are soft and breakable.

Drain the potatoes in a colander.

Put the potatoes back into the pan. Mash the potatoes. Add the milk, butter and add salt and pepper to taste.

Spoon a thick layer of the mince into an oven-proof dish. Spoon the mash potato on top. 

Grill for 5 minutes on a medium heat and serve!