This bona fide family favourite is best baked to a golden brown.

  • Serves: 6 people
  • Prep time: 10 minutes
  • Cooking time: 60 minutes
    • Irish

    Shepherd's Pie

    Recipe Information

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    675g lean lamb mince

    15ml sunflower oil

    1 medium onion, peeled and finely chopped

    1 large carrot, peeled and finely chopped

    100g/4oz green peas

    30ml/2tbsp plain flour

    30ml/2tbsp tomato ketchup

    30ml/2tbsp brown sauce

    30ml/2tbsp freshly chopped rosemary

    1 lamb stock cube, crumbled

    300-425ml lamb or vegetable stock

    Salt and freshly milled black pepper

    675g lb floury potatoes, peeled and cut into medium chunks

    450g swede, peeled and cut into small chunks

    100ml milk or single cream

    50g butter

    30-45ml freshly chopped parsley or chives


    Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.

    Add the mince, in batches and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon.

    Remove and discard half the oil.

    Stir in the peas.

    Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season.

    Bring to the boil, reduce the heat and simmer gently for 20 minutes.

    Meanwhile prepare the potato and swede topping.

    Place the potatoes and swede in a large saucepan with boiling water and bring to the boil.

    Reduce the heat, cover and simmer for 20-25 minutes.

    Drain and mash together with the milk or cream and butter.

    Season if required, and stir in the parsley or chives.

    Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

    Spoon the meat filling into a 1.7L/3pint ovenproof dish and pipe or spread the surface with the potato mixture.

    Bake uncovered for 30 minutes, or until the top is brown.