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Matt Bulmer's' Mum's Sheperds pie


This is Andrew's favourite dish and as such it has to be published here. This is NOT Granny's recipe because Andrew has never liked Granny's shepherds pies but when he went to Matt's house to he discovered he liked Matt's mum's recipe. Granny, who was a bit miffed said, "I would not give that recipe house room. What does Matt Bulmer's mum know about cooking anyway?'

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Rate this recipe 3.8/5 (76 Votes)


  • 4 large potatoes
  • peeled and cut into chunks
  • Big knob of butter and a dash of milk
  • 50g grated Cheddar
  • salt and pepper to taste
  • 1 tablespoon oil
  • 3 carrots
  • peeled and diced
  • 450g minced lamb
  • 2 tablespoons plain flour
  • 200ml lamb stock


servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Average budget


Step 1

Bring a large pot of water to the boil. Add potatoes and cook until tender. Drain and mash with a dash of milk and the butter. Season with salt and pepper to taste; set aside

Step 2

Preheat oven to 190 degrees C (Gas mark 5.)

Step 3

Heat oil in a large frying pan. Add onion and diced carrots; cook until tender. Add lamb and cook until browned. Stir in flour and cook 1 minute. Add stock. Bring to a boil, reduce heat and simmer for a few minutes

Step 4

Put the lamb mixture in a casserole dish. Top with the mashed potato mixture and sprinkle with grated cheese. Bake in the preheated oven for 30 minutes or until golden brown

Don't tell Granny she will cut you out of her will.

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