Shepherd’s pie

Family and friends will flock to your table for this dish.

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
  • Print


Shepherd’s pie
  • 1 kilogram lamb mince
  • 3 tablespoon oil
  • 2 onions, finely chopped
  • 1 large carrot, grated
  • 5 clove garlic, crushed
  • 2 anchovies, finely chopped
  • 4 cup lamb or chicken stock
  • 400 gram tin tomatoes in juice
  • 1/4 cup tomato paste
  • 3 tablespoon worcestershire sauce
  • 2 bay leaves
  • 2 cup spinach or kale, finely chopped
  • 1.5 kilogram floury potatoes, peeled, halved
  • 50 gram butter, cubed
  • 1/3 cup milk or cream
  • 1 bunch fresh mint, finely chopped
  • 1/2 cup freshly grated parmesan, parsley to serve (optional)


Shepherd’s pie
  • 1
    Preheat oven to 180ºC. Bring the lamb out of the fridge for 20-30 minutes before you fry it.
  • 2
    Heat a large frying pan on a high heat. Add 1 tablespoon oil and half the lamb mince. Break up quickly with a wooden spoon and leave to brown on the bottom. Stir to brown all over. Transfer to a bowl and repeat with the remaining mince.
  • 3
    Drain any fat from pan, reduce the heat to medium and add 2 tablespoons olive oil.
  • 4
    Add onion and carrot, then cook, stirring occasionally, for 10 minutes until soft. Add garlic and anchovies, cooking for another minute.
  • 5
    Add stock, tomatoes, paste, Worcestershire sauce and bay leaves. Reduce heat to medium-low, add spinach and simmer for about 45 minutes or until reduced right down to a thick sauce. Season to taste.
  • 6
    While the meat is cooking, simmer potatoes in a pot of salted water until tender (takes about 15-20 minutes).
  • 7
    Drain and replace pot over the heat for a minute or so to evaporate the excess moisture. Mash (or use a potato ricer if you have one), then stir in butter and milk. Season with salt and pepper.
  • 8
    Stir mint through the mince filling, then add to your baking dish and smooth out. Spoon potato mash evenly on top.
  • 9
    Sprinkle with cheese and bake in the oven for 20 minutes until crispy and golden brown on top.
  • 10
    Sprinkle with parsley and serve.

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