Tuesday, 4 December 2018

Shepherd's Pie Recipe | Easy No-Fuss Recipe

Let’s enjoy this Winter Holidays with this luxurious Shepherd’s pie!



  • 600 g lamb, minced
  • 8 small size onions, finely chopped
  • 2 medium size carrots, peeled and diced
  • 1/3 cup green peas, frozen
  • 1 tsp salt or to taste
  • 1/2 tsp red chilli powder
  • 1 cup (250 ml) vegetable stock or water
  • slurry (1 tbsp cornstarch + 3 tbsp water)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil 


  • 6-8 medium size potatoes, peeled 
  • 3 tbsp (85 g) butter
  • hand full of cheddar cheese, grated
  • 125 ml milk
  • salt to taste


  • Cheddar cheese, grated for assembling


  1. Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 mins or until soft.
  2. While the potato are cooking, in a large pot over medium-high flame heat oil. 
  3. Once hot add chopped onion and fry for 2-3 mins or until soft and translucent.
  4. Next add minced lamb and cook until browned – breaking up any pieces as you go. 
  5. Add garlic, salt and red chilli powder. Stir well and cook meat on high flame for 5-7 mins.
  6. After that add carrots, peas and vegetable stock or water. Give a good stir.
  7. Cover with lid and let simmer on low flame for 15-20 mins or until meat is tender.
  8. By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer. Add butter, cheddar cheese, salt and milk and mix together.
  9. Now check the simmering lamb uncover and stir well. Add cornstarch slurry to the simmering meat to thicken the sauce. 
  10. Season with oregano, basil and give a last stir. Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into baking dish.
  11. Top the lamb with some cheddar cheese the mash potatoes, and flatten out with a spoon. Rough up the top of the mash with a fork (so you get nice crispy bits).
  12. Place in pre-heated oven for 20 minutes until the mashed potato is golden brown.
  13. Enjoy warm!


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