Joan Clarke's Shepherd Pie

    Joan Clarke's Shepherd Pie


    1 person made this

    About this recipe: I just discovered a couple of my late mother's old hand written recipes, she wrote for my wife. I think she would happy to know I have shared them with the world.


    • 1 medium onion chopped.
    • 4 oz (100g) Mushrooms
    • 2oz (50g) butter ( or margarine)
    • 12 oz (300g) mincemeat
    • 1/4 pint (125ml) beef stock
    • 1 teaspoon Worcester sauce
    • 14 oz (350g) can of chopped tomatoes
    • 1lb (450g) potatoes.
    • 1 fluid ounce (25 ml) milk
    • Salt and pepper for seasoning
    • oil for frying.


    1. Peel and boil the potatoes until soft. Add 1oz (25g) of butter to the potatoes and mash. Add some milk to make it smooth.
    2. Fry the onion in a small amount of oil until soft.
    3. Add the mincemeat and cook until all brown.
    4. Once brown add the stock, season lightly with the salt and pepper. Cover and simmer for 20 minutes.
    5. Now remove and put the meat into an oven proof casserole dish. Spread the potato over the top using a fork to make a pattern.
    6. Place small knobs of the remaining butter on to the top of the potato and place in the bottom shelf of the oven.
    7. Now turn the oven on to 180 degrees C. and cook for 35- 45 minutes, until the potato is golden and crispy.


    This was a family treat usually served with baked beans when we were kids, but as we grew up it became healthy vegetables.

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