Shepherd’s pie

This recipes at random recipe for shepherd’s pie is hearty and warming, so perfectly suited to the cold weather. It makes about 6 good-sized portions.


1 tsp olive oil
1 large onion, chopped
1 leek, halved and sliced
3 small carrots, peeled and cubed
800g–1kg lean lamb mince
2 dessertspoons of plain flour
freshly ground black pepper
3 lamb stock cubes
6 large potatoes, peeled
350g cheddar, grated


  1. Fry the onion, leek and carrots in the olive oil on a medium heat until softened. Remove from pan
  2. Add lots of black pepper to the lamb mince, then brown the mince in the same pan (no oil needed)
  3. Put onion, leek and carrots back into the pan
  4. Add the flour and cook on a medium heat for a few minutes, just to stop the flour being “floury”
  5. Add the stock cubes and about 350ml of water (if I add fresh peas I add them at this stage)
  6. Simmer until some of the water evaporates and the mince has a thick sauce
  7. While the mince is simmering, boil the potatoes in salted water until soft. Drain, then add a knob of butter and mash
  8. Cover the bottom of a 30cm x 20cm ovenware dish with the mince. Cover this with the mashed potato. Top with grated cheese
  9. Bake at 200°C (fan oven) for 30 minutes until cheese is bubbling and brown on top

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