Shepherd’s pie

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Ah! My mums Shepherd’s pie was my absolute favourite meal growing up as a child and I’m here to share it with you today! This is a great recipe and healthy in moderation. By not adding cream to the mashed potatoes and using a low fat cheese on top this creates a great nutritious meal. Packed with protein and vegetables inside and served with green beans.

What you need

    • 500g of lean minced lamb
    • Olive oil
    • 1 large onion
    • 1 carrot
    • 2 cloves of garlic
    • Dried rosemary
    • Dried thyme
    • Worcestershire sauce
    • 1 Chicken stock cube
    • Tomato purée / paste
    • Green beans
    • White potatoes (around 5-6)
    • Semi-skimmed milk
    • Low fat grated cheese
    • Green beans


1. Lets start off by peeling and chopping up 5-6 medium sized potatoes into small cubes so they cook nice and quickly. Then, throw them straight into a big pot of water and bring to a boil. They should take around 25-35 minutes to cook and go lovely and soft.

2. While the potatoes are boiling away lets prepare the filling. Add all of your minced lamb to a large pan and brown at a nice high heat. Once the meet is starting to get nice and brown. Take your onion, garlic and carrot, grate them up and mix in well with the meat. Grating is going to give the filling that nice smooth texture. A great tip from Gordon Ramsay! Continue to cook the vegetables down into the mince on a medium heat for around 2-3 minutes.

3. Stir in 2 tablespoons of tomato purée and Worcestershire sauce and continue to cook for another couple of minutes.

4. Now take your stock cube and combined with 200ml of boiling water to create your stock (follow packet instructions). Pour the stock into the meat with a big shake of your dried thyme, rosemary and a pinch of salt and pepper. Mix well them turn the heat up and cook the stock down for around 15 minutes. As this cooks away the stock is going to reduce down and thicken up to a nice mixture.

5. Your potatoes should be ready by the time your filling is reduced. Give them a quick drain then return them to the same pot and mash them up till there nice and smooth. Add in a small splash of milk, a small handful of grated cheese, and a pinch of salt and pepper then give them one last mix.

6. Take your filling mixture and fill a medium sized baking tray or dish. Then take your mashed potatoes and carefully spoon them out and sit them on top over all of the filling, slightly going over the edge of the tray around the corners. Sprinkle on a generous amount of low fat grated cheese for that nice crispy cheesy top. Then throw into a nice hot oven (190 celsius/374 fahrenheit). Bake for 20 minutes then serve with fresh steamed or boiled green beans.

Yummy 🙂


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Did you know? Shepard’s pie can be made using beef instead of lamb. Traditionally this is then called cottage pie!

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