Shepherd's Pie

Shepherd's Pie

Learn how to make shepherd’s pie. It’s a comforting winter dinner idea made with lamb, vegetables and creamy mashed potatoes.

Category Dinner
Prep 10 mins
Cook 45 mins
Ready-in 55 mins
Yields 4 Servings
Skill Level Medium


1/4 cup butter, melted 1 quarters cup butter, melted
1/2 cup milk 1 half cup milk
1 carrot, finely chopped 1 carrot, finely chopped
1 brown onion, finely chopped 1 brown onion, finely chopped
750g washed potatoes, peeled, chopped 750 grams washed potatoes, peeled, chopped
1 tbs worcestershire sauce 1 tablespoon worcestershire sauce
1 tbs gravy powder 1 tablespoon gravy powder
1/2 tsp dried mixed herbs 1 half teaspoon dried mixed herbs
2 tbs tomato paste 2 tablespoon tomato paste
750g lamb mince 750 grams lamb mince
1 tbs olive oil 1 tablespoon olive oil
2 stick celery, finely chopped 2 stick celery, finely chopped


  1. Preheat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add lamb mince and cook for 8 minutes, stirring frequently with a wooden spoon to break up lumps.
  2. Stir in tomato paste, sauce and herbs and cook for 1 minute. Dissolve gravy powder in 2 cups water. Add to mixture and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 5 minutes or until sauce thickens.
  3. Meanwhile, cook potato in boiling water for 12 minutes or until tender. Drain well. Return to the pan and shake over low heat to dry excess moisture. Mash until smooth. Add milk and 2 tbs of the butter and stir to combine. Season to taste.
  4. Spoon lamb mixture into an 8-cup ovenproof baking dish. Top with mash. Drizzle or brush with remaining butter. Bake for 20 minutes or until golden.

Join the conversation