YET another take on Shepherd's Pie!!!

YET another take on Shepherd's Pie!!!

I know, I know... there's already SO many versions of shepherd's pie out there... I think close to 20 here on cucumbertown itself! Each version unique in it's own way... and each version yummy n comforting nonetheless! :) I've made this one slightly different with the addition of mushrooms and chilly flakes, to give it a tad bit more zip n zing!

Nirmala Prem


  1. 2 tablespoons Butter
  2. 2 tablespoons oilve oil
  3. 4 cloves garlic
  4. 1/2 teaspoon chilly red flakes
  5. 1 number white onion
  6. 500 grams lamb minced
  7. 1/4 cup peas frozen , thawed
  8. 1 number carrot , coarsely grated
  9. 1 number celery stick , coarsely grated
  10. quartered 2 cup button mushrooms ,
  11. 1/4 cup ketchup
  12. 2 tablespoons tomato paste
  13. 1/4 teaspoon thyme dried
  14. 1/8 teaspoon rosemary dried
  15. 1/4 teaspoon oregano dried
  16. to taste salt
  17. to taste pepper
  18. 5 numbers potatoes Boiled
  19. 1/4 cup milk
  20. 1/4 butter stick
  21. to taste garlic salt
  22. to taste pepper
  23. 1/8 teaspoon onion powder


60 mins
  1. Add Photo

    To make the meat filling, heat the butter and olive oil in a large pan.

  2. Add Photo

    Add the chopped garlic and red chilly flakes and sauté.

  3. Add Photo

    Add the chopped white onion and sauté till translucent.

  4. Add Photo

    Add the minced lamb (preferably lean mince) and break it up in the pan. Cook till evenly browned.

  5. Add Photo

    Add in the mushrooms, peas, carrots and celery. Mix well to combine. The veggies will release their liquids into the pan. Cook them off over medium heat.

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    Add the ketchup and tomato paste and mix well.

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    Add the dried herbs, salt and enough pepper to season well (don't skimp on the pepper!).

  8. Add Photo

    Place the hot filling in the base of an oven proof dish (large enough to hold all of it in) and set aside to cool.

  9. Add Photo

    Meanwhile, preheat the oven to 180 °C.

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    While the oven is pre-heating, mash the potatoes with the milk, butter, garlic salt, pepper and onion powder. You can add more milk if you like. Mash it well till it's soft and velvety.

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    The meat filling should now be relatively cool. You might notice that the filling will have almost set into a firm, solid layer. This is good.

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    Pile the mash over the filling and smooth it over till the edges of the dish are completely sealed.

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    Make a decorative pattern of some sort over the mash (I made fish scales).

  14. Add Photo

    Bake in the pre-heated oven for around 15 minutes. Then set the oven to broil and bake for a further 5 - 7 minutes, till the top is nice and golden brown.

  15. Add Photo

    Let rest for 5 minutes before serving.

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