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Shepherds Pie


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Rate this recipe 3.9/5 (13 Votes)


  • 450g lean minced lamb
  • 450g lean minced beef
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 250g onions (finely chopped)
  • Garlic clove (peeled and crushed)
  • 1 teaspoon fresh thyme leaves (finely chopped)
  • 12½g flour
  • 1 tablespoon tomato puree
  • 75ml red wine
  • 25ml Worcestershire sauce
  • 500ml beef stock
  • Pre-cooked mashed potato (enough to cover)


servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 100mins
Cost Average budget


Step 1

Season lamb and beef in a large bowl.

Step 2

Put 1 tablespoon oil in a pan. Cook meat in batches until browned. Drain in colander to remove excess fat.

Step 3

Heat remaining oil in pan (medium heat). Add onion, garlic and thyme. Fry until soft but not brown.

Step 4

Add mince. Sprinkle in flour and add tomato puree. cook for 3-4 minutes, stirring constantly.

Step 5

Add red wine, Worcestershire sauce and beef stock. Bring to boil, then reduce heat and simmer for 30-40 minutes.

Step 6

Strain off 200ml of cooking sauce and keep. Continue simmering meat until liquid has almost completely reduced. Remove from heat, season to taste and allow to cool.

Step 7

Preheat oven to 200oC.

Step 8

Put meat into one or more dishes and top with mashed potato.

Step 9

Bake in oven for 30-40 minutes until the potato topping is golden, crisp and the filling is bubbling up.

Step 10

Serve with reserved sauce on the side.

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