Shepherd’s Pie

An absolute favorite for every party!


Mince Mix

500 g Lamb, Hogget or Mutton mince
1 tbsp oil
1 onion, chopped
1 carrot chopped
1 tbsp Worchester Sauce
1 tin (400 g) diced tomatoes (fresh better)
2 stock beef cubes
Tin each of peas and corn (fresh better)


Mashed Potatoes

800 g potatoes peeled and cut in quarters
40 g butter
125 ml milk or cream (I used cream)
1 tbsp vegetable stock powder
Melted butter to brush


  • Heat oil and then add onions
  • Once the onions are golden to brown add mince and break up into bits and cook for 5 min
  • Add carrots followed by tomatoes
  • Now add Worchester sauce, beef stock, salt and pepper
  • Finally add peas and corn
  • Let simmer on low heat without a lid for about 15 – 20 min or until cooked

At the same time:

  • Boil potatoes until tender
  • Drain and add butter, cream (or milk) and vegetable stock and mash until smooth (add more cream/milk if required)

When both parts are ready and when you are ready to eat:

  • Preheat oven to 200°C
  • Spoon mince mix into an over proof dish
  • Carefully cover with mashed potatoes, spreading evenly with a fork
  • Brush potatoes with melted butter
  • Bake in oven for about 20 min or until the potatoes are golden brown


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