Shepherd's Pie

    45 min

    Minced lamb and vegetables, topped with a layer of cheese and onion mash. A true family favourite in our house!


    Midlothian, Scotland, UK
    520 people made this

    Serves: 4 

    • 4 large potatoes, peeled and cubed
    • 1 tablespoon butter
    • 1 large onion, finely chopped, divided
    • 120g grated Cheddar cheese, divided
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 3 carrots, peeled and diced
    • 450g minced lamb (preferably local)
    • 2 tablespoons plain flour
    • 200ml lamb stock

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Bring a large pot of water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, 1 or 2 tablespoons of finely chopped onion and half of the grated cheese. Season with salt and pepper to taste; set aside.
    2. Preheat oven to 190 degrees C (Gas mark 5.)
    3. Heat oil in a large frying pan. Add remaining onion and diced carrots; cook until tender. Add lamb and cook until well browned. Stir in flour and cook 1 minute. Add lamb stock. Bring to a boil, reduce heat and simmer for 5 minutes.
    4. Spread the lamb mixture in an even layer on the bottom of an ovenproof casserole dish. Top with the mashed potato mixture and sprinkle with remaining grated cheese.
    5. Bake in the preheated oven for 20 minutes, or until golden brown.

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    Reviews in English (35)


    Is the lamb stock 100% necessary becuase as of yet i have not found one that is halal. If it is, is there anything you could add as a substitute?  -  22 Jul 2011


    Altered ingredient amounts. I would dry fry the mince next time to drain off the excess fat  -  21 Mar 2010


     -  13 Mar 2012