Shepherd's pie with rice

    1 hour 10 min

    This is one of my favourite meals that I remember my mother making. I loved coming home from school to it. I have never had it anywhere else. The lamb can be easily substituted with beef. A great way to use up leftovers!

    98 people made this

    Serves: 4 

    • 175g (6 oz) long grain rice
    • 50g (2 oz) butter
    • 50g (2 oz) plain flour
    • 300ml (1/2 pt) milk
    • 1 large onion, chopped
    • 1 medium egg, beaten
    • 100g (4 oz) Cheddar cheese, grated
    • salt and black pepper, to taste
    • 350g (12 oz) cooked lamb, minced
    • 150ml (1/4 pt) beef stock
    • 2 tablespoons tomato ketchup
    • tomato and onion slices to garnish

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Cook the rice in boiling salted water for around 12 minutes. Drain.
    2. Put the butter, flour and milk into a saucepan, and heat stirring continuously until the mixture boils and thickens.
    3. Add half the onion, the egg, 75g (3 oz) of the cheese, season to taste with the salt and pepper and add the rice. Mix well.
    4. Mix the minced lamb with the remaining onion, the stock and the tomato ketchup.
    5. Put half the rice mixture in the base of an ovenproof dish. Cover with the meat mixture and then spread the remaining rice mixture over the top. Sprinkle with the remaining cheese.
    6. Bake for 45 minutes in a preheated 190 C / Gas 5 oven, or until golden brown on top.
    7. Serve garnished with tomato and onion slices.

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    Reviews in English (6)


    Thanks for publishing this recipe. I haven't seen it since the 1980's when I got it out of a Milk Marketing Board leaflet, and used to cook it once a week. Haven't cooked it for years. Had forgotten it and lost the leaflet and just had to find it again. Good low cost recipe and makes a nice change to the potatoe version. I like mixing a bit of brown or wild rice in to just to give a bit more texture and loads of cheese of course.  -  27 Feb 2014


    Really inventive and different! I made this last night using some leftover roast mutton. Instead of rice I substituted pearl barley, for a bit of extra flavour, and to cut down on the carbs slightly. This dish can be adapted in so many different ways, can't wait to try it again with different herbs and spices! Perfect warming, winter food, which doesn't weigh you down or feel too stodgy. Being creative with leftovers is tricky, but this is a great recipe to add to the arsenal!  -  10 Dec 2013


    This was lovely, even better that all 4 boys liked it and asked for seconds. I used beef mince not lamb!  -  08 Jul 2014