Shepherd’s Pie


1 lb lean ground lamb
1 large onion
1 and 1/2 lbs potatoes
1/4 cup button mushrooms, sliced
2 carrots, peeled and cut into 1/2 inch rounds
1 bay leaf
2 tbs flour
1 and 1/4 cups of beef stock
1 tbs tomato paste
2 tbs butter
1/4 cup milk
1/2 cup sharp cheddar cheese (optional)
Kosher salt and fresh cracked black pepper to taste
This is delicious classic British dish, served in pubs all over the U.K. 

  • Chop the onions, slice the mushrooms and carrots,
  • Saute the lamb in a nonstick frying pan with the onion and mushrooms, carrots and bay leaf for 8 minutes, stirring frequently,
  • Add the flour and cook, stirring 1 minute.
  • Gradually blend in the stock and tomato paste.Cook stirring until thickened. Cook for about 25 minutes using medium heat.
  • Meanwhile, cook the potatoes in boiling salted water until tender. About 20 minutes.
  • Drain well then mash with butter and milk until smooth.
  • Spoon the lamb mixture into a 2 quart baking dish, discarding the bay leaf.
  • Adjust the seasoning.
  • Cover with the mashed potato and sprinkle with the cheese if desired.
  • Bake in a preheated 400 degree oven for 15 to 20 minutes or until top is slightly brown.





20 min


1 hr


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