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Shepherd’s Pie

This is my take on a classic shepherd’s pie. I change the topping to make it quicker and easier to make for days when I am too busy to make a pot of mash, though if I am honest, I mainly do it to cut down on the washing up, which I hate doing.

The mistake many make is to confuse shepherd’s pie with cottage pie. Shepherd’s pie uses lamb mince and cottage pie uses beef mince.

Don’t use bisto if you want it gluten free.



Allergens : Gluten & Lactose Free


Lamb Mince – 400g

Onion – 1

Garlic Cloves – 2

Frozen Peas – handful

Carrot – 1 large

Tomato puree/paste – 1.5tbsp

Lamb, beef or vegetable stock cube – 1

Water – 450ml

Worcestershire Sauce – 2 tsp

Rapeseed Oil – 1 tbsp

Bisto gravy granules (optional) – 3 tbsp to thicken and make the mince go further


Potatoes – 4 medium to large

Dried mint – 2 tsp

Rapeseed Oil – 1 tbsp

Salt – 1/2 tsp

Coarse ground black pepper – 1/2 tsp

Cayenne Pepper (optional) – 1 tsp will make it spicy



Getting Ready…

You will need – 1 Deep Medium sized oven proof dish (I used 20cm), 1 non stick frying pan, 1 sharp knife, 1 chopping board, 1 baking tray and 1 medium bowl.


Pre-heat your oven to 180c GM4


Heat 1 tbsp of the oil for the filling in the pan then add the mince and fry till slightly browned, strain the fat off and leave to one side.


Peel the onion and garlic and finely chop both.


Peel the carrot then cut into small cubes.


Heat another tbsp of oil on the same pan then fry the onion, carrot and garlic for about 1 minute then add the mince and fry for 2 minutes more.


Add the tomato puree and Worcestershire Sauce then give it a good mix.


Add the water and stock cube followed by the peas and bring to the boil.


Cook for about 15 minutes. If you want to make it go further then add the bisto to thicken and remove from the heat or if not then allow it to simmer till reduced and slightly thickened without the bisto.


Peel and slice the potatoes really thinly.


Place in the bowl with the mint, salt, pepper and oil then give it a good mix so it coats the spuds well.


Pour the filling into the oven proof dish, ensure you leave about 1 inch at the top or it will over flow on you. If you have some filling left over you can keep it for another day or reheat when the pie is cooked and serve it with it.


Layer the potatoes on top as evenly as you can. Give it a sprinkle of cayenne pepper if using it.


Cover the dish with tin foil and place the dish on a baking tray to catch any spillages and save your oven, cook in the pre-heated oven for 25 minutes. If the potatoes are thick then cook longer.


Remove the foil and cook for 5 – 10 minutes more. Test to ensure the spuds are cooked by prodding them with a fork.


Serve on its own or with some spuds and veggies.

    • Ciara
    • 3rd April 2017

    Liam , you are ACE. what a way to save time with the sliced potatoes on the top. This is one of my new ‘go to’ dishes for mid week. IOU!

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