Shepherd's Pie

Shepherd's Pie

This has GOT to be the ultimate comfort... gotta hand it to them shepherds, eh?? ;)

Nirmala Prem


  1. 450 Grams lamb minced
  2. 4 Cloves garlic , chopped
  3. 1 white onion , chopped
  4. 1/2 Cup peas frozen , thawed
  5. 1/4 Cup carrot , grated
  6. 1/8 Cup celery , finely chopped
  7. 1/4 Cup ketchup
  8. 1 Tablespoon tomato paste
  9. 2 Tablespoons worcestershire sauce
  10. 1 Teaspoon oregano dried
  11. 1/2 Teaspoon thyme dried
  12. 1/4 Teaspoon basil dried
  13. 1 Tablespoon parsley , chopped
  14. salt
  15. pepper
  16. butter olive oil &
  17. 3 potatoes , large - sized , boiled
  18. 1/2 Cup cream
  19. 4 Tablespoons butter
  20. 1 Tablespoon onion powder
  21. 1/2 Cup cheddar cheese , grated
  22. salt
  23. pepper


45 mins
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    Heat some butter and olive oil in a large skillet.

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    Add the garlic and onion and sautee well.

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    Add the minced lamb and break it up with your spoon. when the lamb is browned evenly add the peas, carrots and celery. mix well till the veggies are almost cooked through.

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    Next, add the ketchup, tomato paste and worcestershire sauce. mix well. then add the dried herbs and stir to combine.

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    Check for seasoning and add salt and pepper as needed. then add the fresh parsley, mix a bit and take it off the heat.

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    Preheat the oven to 180 degrees C. lightly grease a baking dish (i used pyrex) with butter. place the meat mixture in the dish and pat it down well, so it has an even, flat top. set aside.

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    Peel and mash the potatoes with the cream and butter. add the salt, pepper and onion powder.

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    Spread the mash over the meat in an even layer.

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    Using a fork, make ridges all over the top of the potato crust (i TRIED to make a criss-cross pattern but i don't think i had much seccess with it!).

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    Sprinkle the cheese over the top and bake for about 25 minutes, till the cheese is melted and golden.

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    Let it rest for 10 minutes before serving.

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