Shepherd's Pie



  • Peel the potatoes and cut in half or thirds. Place in a large saucepan and cover with cold water. Cover and cook over a high heat until boiling. Once boiling, uncover, decrease the heat to a simmer and cook until pieces easily fall off when stuck with a fork approx. 10 to 15 minutes.


  • Preheat the oven to 400 degrees F.


  • While the potatoes are cooking, prepare the filling. Pour vegetable oil into a large saute pan over a medium high heat. Allow the oil to warn through and then add the onion and carrots and saute until they start to take color, about 3 to 4 minutes. Add the minced garlic and stir. Add the lamb (or beef), salt and pepper and cook until fully cooked through, approx. 3 minutes. Sprinkle the flour over the meet and stir well. Add the tomato paste, red wine, chicken broth, Worcestershire sauce, thyme, and rosemary. Stir until thoroughly mixed. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Pour yourself a glass of red wine, you deserve it. Finally, add the peas to the mixture and stir well.


  • The potatoes should be ready at this point. Drain them in a colander and then return to the saucepan. Mash the potatoes and then add the milk and butter (or substitutes), salt and pepper (and mustard if using) and continue to mash until there are no lumps. Stir in the egg yolks thoroughly.

There is no heartier or more satisfying British meal.

Prep time: 10 mins Cook time: Approx. 20 - 25 mins




​For the potatoes:

  • 5 or 6 large potatoes

  • 1/4 cup or 60 ml milk or non dairy substitute

  • 3 tbsp butter or non-dairy substitute softened

  • salt to taste

  • 1/4 tsp ground black pepper

  • 2 egg yolks

  • 1 - 2 tbsp brown mustard (optional)

For the meat filling:

  • 2 tbsp vegetable oil

  • 1 large onion chopped

  • 4 cloves of garlic minced

  • 2 peeled carrots diced or grated

  • 1 1/2 lbs or 680g lamb of beef mince

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 2 tablespoons all-purpose flour

  • 2 tsp tomato paste

  • 1/2 cup or 120ml red wine

  • 1/2 cup or 120 ml chicken broth

  • 1 tbsp Worcestershire sauce

  • 1 tbsp freshly chopped thyme leaves

  • 1 tsp freshly chopped rosemary

  • 1/2 cup or 80g frozen or fresh green peas


Method​​ cont.

  • In an 11 by 7-inch or equivalent sized glass baking dish, spread the meat mixture evenly. Top with the mashed potatoes. Create a seal with the potatoes ensuring they reach all the way to the edges of the dish and that there are no gaps over the top of the meat. This will stop the meat mixture from bubbling up an oozing out everywhere. Smooth with a spatula and then use the prongs of a fork to make little rows in the potatoes being careful not to go deep enough to cut into the meat layer. Place on the middle rack of the oven and bake for 25 - 30 minutes or until the potatoes have golden brown peaks. Remove from oven and cool for at least 15 minutes before serving.


  • Even though it's next to impossible to resist tasting it at this point, trust me it's worth it to let it cool. Otherwise you will burn your tongue and you won't be able to taste it when it has cooled and the flavours have melded together perfectly.


  • Some people are going to complain that there's no cheese in or on the potatoes. Traditionally it's not made with cheese. It really doesn't need it either, there are so many other rich flavours. Save the cheese for another time.