Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Pre-heat oven to 200 C / 400 F / Gas 6.
  2. Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
  3. Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils.
  4. Cover and simmer gently for 25 minutes.
  5. Remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish.
  6. Meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
  7. Drain well and mash with the butter and milk and mix well.
  8. Pile onto the mince mixture and sprinkle over the cheese. Bake for 15-20 minutes.
  9. Serve hot with a green vegetable.
Most Helpful

I just loved the lancashire cheese idea - I just can't find any around here anymore. I had to use aged white cheddar instead (not the same I know, but I couldn't help it). I used mushroom stock in place of the beef stock - which I thought worked well. I found that the recipe served more than 4, so I have frozen the other portions. Hopefully they will be as good as the original. Thanks for posting.

Clotho December 31, 2008

The best recipe for Shepherds pie that i have made. Excellent!

Paul Higham January 04, 2002