Shepherd's Pie (The Real Thing!)

Recipe by KaffirLime




  • Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
  • In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
  • Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
  • Add the cooked mince into this pan and mix well.
  • Add dried marjoram, rosemary and thyme and mix well.
  • Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
  • Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
  • Add salt & pepper to taste.
  • Cook potatoes in salted water till soft enough to mash.
  • Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
  • Pour cooked mince mixture in a big enough pyrex dish.
  • Layer the mash potato on top and seal the edges.
  • Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
  • Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!