Shepherd’s pie

Shepherds pie

Shepherd’s pie is always a favourite with every member of the family. Lamb goes much further when minced, however, when lamb is at its dearest, I substitute a quarter of the lamb with brown breadcrumbs, beans or lentils.

Approx total cost: £5.18 or just £1.30 per portion*

Servings: 4

Total time: 45 mins


  • 450g lamb mince
  • 1 onion
  • 2 carrots
  • 100g garden peas
  • 1 tablespoon flour, plain white
  • 500 ml beef stock
  • Tablespoon Worcestershire Sauce
  • 500g rooster potatoes


  • Heat a saucepan (without oil) and dry fry the lamb mince. Fry until a good golden brown
  • Chop onions and carrots finely, add to mince, stir and cook for 3 minutes
  • Take off heat and add flour, stir in thoroughly. Add stock and sauce. Stir again
  • Whilst the meat is cooking, peel the potatoes, cut up very small and place into seasoned boiling water to boil. Season
  • When the potatoes are cooked, drain and mash really well. Add some butter or a tsp mustard from the store cupboard. Beat in with a little milk
  • 5 minutes before meat is cooked, stir in peas. Taste and season accordingly. If the mixture is too wet, boil rapidly for a few minutes to reduce the liquid
  • Place the mixture into appropriate sized serving dishes e.g. ramekin dishes for small children and individual size cereal bowls for adults
  • Top with mashed potatoes. Use a fork or if you have time a piping bag to make an interesting pattern on top of the potatoes
  • Brush with beaten egg and place in a hot oven to brown or under a grill
  • Serve your shepherd’s pie hot with salad or a green vegetable of your choice

*(prices correct at time of publication – supermarket prices and offers may vary)