Shepard's Pie

I like to make these as one of my freezer meals. Then I just put it in the oven and allow it to heat up with the oven and cook as the recipe says.

The one in the picture is actually cottage pie because the butcher did not have any lamb mince so I got beef mince instead but both are good. Also I sometimes put some frozen vegetables in with the mince when I am doing the layers to add to our daily amount.

Shepherd’s Pie
Serves: 4 Time: 2 hours 
  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 675g minced lamb
  • 2 carrots, finely chopped
  • salt
  • pepper
  • 1 tbsp flour
  • 225ml stock
  • 125ml red wine
  • Worcestershire sauce
  • Mashed potatoes

  1. Preheat oven 180˚C (Gas Mark 4).
  2. Heat oil in a large casserole dish and fry onion until softened, add garlic and stir well.
  3. Raise heat and add meat.
  4. Cook quickly to brown meat all over, stirring continually.
  5. Add carrot and season well with salt and pepper.
  6. Stir in flour and add stock and wine.
  7. Stir well and heat until simmering and thickened.
  8. Cover casserole dish and cook in oven for about hour. 
  9. Check consistency from time to time and add stock and wine if required, meat mixture should be thick but not dry. 
  10. Season with salt and pepper to taste and add Worcestershire sauce as desired.
  11. Make mashed potatoes (see recipe).
  12. Spoon lamb mixture into an ovenproof serving dish and spread potatoes on top.
  13. Increase oven temperature to 200˚C (Gas Mark 6) and cook pie for 15-20 minutes at top of oven until golden brown.
All the Best!

American to Britain