Shepherd’s Pie

Shepherd’s Pie

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To serve – 4
Preparation time – 8 minutes
Cooking time – 50 minutes

A wonderful way of using up Sunday roast left-overs.

Nutritional Value per serving:
Energy 487kcal/2045kj; Protein 29.4g; Carbohydrate 50.1g of which sugars 15.2g; Fat 20.2g of which saturates 8.4g; Cholesterol 69mg; Calcium 54mg; Fibre 3.3g; Sodium 379mg.


1 kg/ 2 ½ lb potatoes, peeled and cut into smallish chunks 60 ml/ 4 tbsp milk About 50 g/ 2 oz butter 15 ml/ 1 tbsp oil 1 large onion, finely chopped 1 medium carrot, finely chopped 450 g/ 1 lb cold cooked lamb or beef, minced or finely chopped 150 ml/ ¼ pint lamb or beef stock 30 ml/ 2 tbsp fresh parsley, finely chopped Salt and freshly ground black pepper


  1. Preheat the oven to 190’C/170’C Fan/375’F/Gas 5.
  2. Boil the potatoes in salted water for about 20 minutes or until soft. Drain, and mash with the milk, adding butter and seasoning to taste.
  3. Heat the oil in a frying pan and add the onion and carrot. Cook over medium heat for 5-10 minutes, stirring occasionally, until soft.
  4. Stir in the minced meat, stock and parsley.
  5. Spread the meat mixture in an ovenproof dish and spoon the mashed potato evenly over the top.
  6. Rough up the potato topping with a fork.
  7. Dot with remaining butter.
  8. Cook in the hot oven for about 30 minutes until the potatoes are crisped and browned.
Variations: Try adding extra ingredients to the mince base, such as a clove or two of chopped garlic, a few sliced mushrooms, a spoonful of tomato purée or ketchup, or a splash of Worcestershire sauce. Also try adding a spoonful of wholegrain mustard to the mashed potato.

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