My family's favourite shepherd's pie

    2 hours 20 min

    Shepherd's pie that has a bit more gravy than normal. Just halve the ingredients for a smaller pie.


    Sussex, England, UK
    10 people made this

    Serves: 8 

    • 1kg minced lamb
    • 2kg red potatoes, peeled and sliced 1cm thick
    • 1 tablespoon oil
    • 1 large onion, chopped
    • 1 beef stock cube
    • 2 tablespoons tomato puree
    • 300ml gravy, prepared with gravy granules
    • 1 tin carrots, drained
    • 100g frozen peas (optional)
    • 2 tablespoons butter
    • 1 slosh milk (enough to make the mash smooth and creamy)
    • salt and white pepper

    Prep:50min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:2hr20min 

    1. Add potatoes to a pan and cover with cold water. Put on to boil, and gently boil till cooked.
    2. Add oil to a pan over medium heat. Add onion and cook gently for 5 minutes.
    3. Crumble lamb mince into the onions and cook till browned, draining off any excess fat.
    4. Crumble in stock cube and add tomato puree till mixed all in.
    5. Boil kettle for gravy. Add gravy granules to the required amount of water and stir till smooth. Pour gravy over mince.
    6. Add the frozen peas and carrots to the mix and simmer for 2 to 3 minutes. Then pour into the dish you are going to use and let it sit for about 30 minutes till slightly cool.
    7. Drain and mash the potatoes in your preferred way (I always mash the potatoes to get the lumps out first before adding the butter then milk, as I find I get a smoother mash).
    8. Add mash to the corners and edges of the dish first before filling in the middle.
    9. Bake in a preheated 200 C / Gas 6 oven for 1 hour, or till top is golden brown.


    I normally rough the potato with a fork and sprinkle grated cheese on top for a cheesy crust.

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