Traditional Shepherd’s Pie


Traditional Shepherd’s Pie

This recipe is for a Traditional Shepherd’s Pie made in Britain. Traditionally lamb was used and that is how it got the name shepherd’s pie because a shepherd looks over the lamb. A lot of people do however use beef now instead of the lamb just because beef seems easier to get.


  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2-3 medium carrots, chopped
  • 1 lb pack lamb mince or beef hamburger
  • 2 tbsp tomato purée
  • Worcestershire sauce (couple drops)
  • 2 C beef stock
  • 1.5 to 2 lbs potatos, cut into chunks
  • 2/3 C butter
  • 3 tbsp milk


Step 1

Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes. When soft, turn up the heat, crumble in the lamb and brown, draining off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few minutes. Pour in the beef stock and then bring to a simmer, then cover and cook for 40 minutes, uncovering after 20 minutes. Stir occasionally.

Step 2

Meanwhile, heat the oven to 350F. then make the mash potatoes. Next boil the potatoes in salted water for 10-15 minutes until tender. Drain, then mash the potatoes with the butter and milk. I use a beater and beat the potatoes for a few minutes to make them nice a fluffy.

Step 3

Put the burger mixture into an ovenproof dish, top with the mash potatoes and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 minutes until the top is starting to lightly brown and the juice from the burger mixture is bubbling through at the edges. (To bake from frozen, cook at 350F for 1 hr-1 hr 20 minutes until piping hot in the center.) Leave to stand for 5 minutes before serving.






Leave a Reply

Your email address will not be published. Required fields are marked *

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Pimento Cheese Potato Skins

  • Jalapeno Poppers