Shepherd’s Pie recipe

It’s British Food Fortnight from September 18 to October 3. There’s no better time to cook up a classic Brit dish like Shepherd’s Pie – lamb mince with a mashed potato blanket – the ultimate comfort food.


500g lamb mince
1 finely chopped, medium white onion
50g peas
50g diced, cooked carrots
2 large Maris Piper potatoes
½ litre reduced stock
1 dessert spoon tomato puree
Worcestershire sauce


Sweat the chopped onion in a little vegetable oil until soft, but with no colour, then add the lamb mince and keep it moving until all the mince has browned.

Stir in the tomato puree and simmer for a further five minutes then turn out into a colander to drain off the excess fat.

Put the mince into a fresh pan, add the reduced stock and simmer for approximately 50 minutes, or until the mince is tender.

Finish with salt, pepper and a splash of Worcestershire sauce to taste.

Cook the Maris Pipers, drain and puree, finish with a little double cream and an egg yolk, salt and pepper.

Add the cooked, diced carrot and peas to the lamb mince, put into an ovenproof dish, cover with the mashed potato and bake in a medium oven for 20-30 minutes, or until the potato has browned up.

» For more information on British Food Fortnight see