Try this all-time favourite baked to golden perfection with an extra-tasty cheese topping!

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 40 minutes
    • Irish

    Shepherd’s Pie

    Recipe Information

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    500g Minced Lamb

    1 large Onion

    1 stick Celery

    1 large Carrot

    20ml Worcestershire Sauce

    1 tbsp Tomato Purée

    500ml Water

    1 tsp Paprika

    1 flat tsp Dried Thyme

    30ml Sunflower Oil

    1.5kg Maris Piper Potatoes

    125g Salted Butter

    200ml Milk

    30g grated Cheddar Cheese

    Sea Salt and White Pepper


    Pre-heat the oven to 200°C/Gas Mark 6.

    Peel and finely chop the onion. Wipe the celery and finely chop.

    In a large saucepan, sauté the lamb mince, along with the onion and celery, in the sunflower oil until browned. Add the water and the Worcestershire sauce, paprika, tomato purée and thyme, then season with some salt and pepper and bring to the boil. Peel and finely chop the carrot. Add to the pan, cover and simmer for 20 minutes.

    Meanwhile, peel the potatoes and boil in some salted water until tender. Drain well and then add the butter and milk and mash together.

    Put the lamb mince in the bottom of an ovenproof dish, top with the mash, sprinkle over the Cheddar cheese and bake in the oven for 20 minutes.