Who doesn’t love shepherd’s pie?

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Okay, let me ask that again – who doesn’t love shepherd’s pie? Yes. It’s one of those home-made dishes that you never forget. The common myth about it though is that it takes a lot of effort to prepare it. While that isn’t true, it’s only a testament to just how good a well-prepped pie can be.


Before we go any further, here are a few ingredients you need.

- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2 to 3 medium carrots, chopped
- 500g pack lamb mince
- 2 tbsp tomato purée
- Worcestershire sauce
- 900g potato, cut into chunks
- 500ml beef stock
- 3 tbsp milk
- 85g butter

First, heat the oil in a saucepan and add in the chopped onions and carrots, until they become soft. Increase the heat before adding the lamb. Remove the extra fat.


Pour in the puree and Worcestershire sauce before frying. After a few minutes, you can pour in the stock and stir a bit until it reaches a gentle simmer. Cover the saucepan to allow it to cook. After 20 minutes, remove the cover and leave it again in the heat for another 20 minutes.

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Preheat the oven to 180 C.

Boil potatoes in salted water for 10 minutes, or until they become tender. Take out the water and mash the potatoes with butter and milk.

Put the lamb mince on a plate and lather the mashed potato on top of it. Bake it for 20 minutes, or until you see the top coloring or the mince bubbling.

Wait five minutes for the pie to cool before serving.

Hi, I’m Doug Grady. I love cooking as much as I love sports. Visit this blog for more on the stuff I love.