How to make sheperd’s pie


Now that winter is on our doorstep, it’s time to ditch the cold summer foods and opt for dishes that will warm our hearts and tummies. Pies are the ultimate winter comfort food and as we all know, nothing beats homemade food… good homemade food, that is.


Sheperd’s pie is one of the easiest pies to make. To those who don’t know what sheperd’s pie is, it is a dish of minced lamb and vegetables under a layer of mashed potato.


This recipe will gaurantee you winter full of smiles and thank yous.




• 1 red onion

• 2 carrots
• 2 sticks of celery
• 2 cloves of garlic
• a small bunch of fresh rosemary
• olive oil
• 500g good quality minced lamb
• 1 x 400g tin of chopped tomatoes
• 250ml vegetable stock
• Salt and freshly ground black pepper
• 1.5kg potatoes
• 100ml milk
• a large knob of butter




• Chop the onion and carrots, celery and garlic cloves

• Pick the rosemary leaves
• Heat a large pan on medium heat
• Add olive oil, onion, carrot, celery, garlic and most of the rosemary leaves
• Cook for eight to ten minutes, stirring occasionally, until softened
• Turn the heat up, add the mince and brown for ten minutes, stirring occasionally
• Drain away any excess liquid from the pan, then add the tinned tomatoes
• Pour in the stock, season with a pinch of salt and pepper and stir well, then bring to the boil
• Reduce to a low heat and simmer for 1 hour
• Peel the potatoes, cut them into halves and put them into a pot of salted, boiling water
• Boil for about 10 minutes or until tender
• Add the milk, butter and a pinch of salt and pepper
• Mash until smooth and creamy
• Preheat the oven to 190ºC
• Transfer the mince mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
• Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
• Serve with broccoli or peas