Shepherd’s pie

Recipe serves 4 persons


  • 600g cooked lamb cut into even slices
  • 4 cups water
  • 300g peeled and diced potato
  • 3 strokes diced celery
  • 3 peeled diced carrot
  • 2 onions  peeled and diced
  • 100g sliced mushrooms
  • 1 tbsp Worcestershire sauce
  • 300ml beef stock
  • 35g butter
  • 50g flour


  1. Place potatoes into hot salted water and boil
  2. then saute onions,  celery and carrot in hot sauce pan
  3. once onions are light brown add lamb and worcestershire sauce to mixture and stir
  4. add butter, melt then season with salt & pepper
  5. place flour into pan, cook until paste is formed
  6. then slowly add 50 ml per time beef stock, making sure you cook out all the flour,
  7. once ready place mixture into tin and add mushrooms
  8. then remove potatoes once boiled, strain and mash(season and add butter to potatoes)
  9. place into oven375 f for 30 minutes, remove then serves
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