Shepherd’s Pie

Serves 4


  • 30g butter
  • 1 medium brown onion (150g), chopped finely
  • 1 medium carrot (120g), chopped finely
  • 1/2 tsp dried mixed herbs
  • 750g cooked lamb, minced
  • 70g tomato paste
  • 60ml tomato sauce
  • 2 tbsp Worcestershire sauce
  • 500ml beef stock
  • 2 tbsp plain flour
  • 80ml water

Potato topping

  • 5 medium potatoes (1kg), chopped
  • 60g butter, chopped
  • 60ml milk


  1. Preheat oven to 230°C/180°C fan-assisted. Oil shallow 2.5-litre ovenproof dish
  2. Make potato topping – boil, steam or microwave the potatoes until tender drain. Mash with butter and milk until smooth.
  3. Heat butter in large saucepan cook onion and carrot, stirring, until tender. Add mixed herbs and lamb cook, stirring, 2 minutes. Stir in paste, sauces and stock, then blended flour and water stir over heat until mixture boils and thickens. Pour mixture into dish.
  4. Place heaped tablespoons of potato topping on lamb mixture. Bake about 20 minutes or until browned lightly and heated through.