Skip to content

Recipe Tuesday: Shepherd's Pie

A delicious, warm, homely dish which is perfect as we head towards the winter months.


  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 450g/1lb minced lamb
  • 1 tbsp plain flour
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tsp anchovy essence
  • 1 small tin chopped tomatoes
  • 2 tsp Worcestershire sauce
  • 225ml/7 ½ fl oz chicken, beef or lamb stock
  • salt and freshly ground black pepper
  • 700g/1½lb potatoes
  • 55ml/2fl oz milk
  • 75g/3oz butter
  • 1 free-range egg yolk


  1.  Preheat the oven to 200C/400F/Gas 6.
  2.  In a large non-stick pan heat olive oil. Add the onion and cook for five minutes. 
  3.  Add the mince and fry the mince until browned all over. 
  4.  Add the flour and stir.
  5. Add the bay leaves, thyme and the anchovy essence and stir. 
  6. Add the chopped tomatoes, stock and Worcestershire sauce. 
  7.  Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.
  8. For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.
  9. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula. 
  10. Put the dish into the oven and cook until the surface is bubbling and golden-brown.


Published inRecipe TuesdayThe Smorgasbord