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Shepherd’s Pie
A Lambert Produce Recipe

Shepherd’s Pie Recipe





  • 1 tbsp olive oil
  • 1 brown onion, halved and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, peeled and finely chopped
  • 1 tbsp tomato paste
  • 500g lamb mince
  • 2 tbsp plain flour
  • 2 cups beef stock
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 4 potatoes, peeled and chopped
  • 40g butter
  • ½ cup milk
  • Melted butter, for brushing


1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion, carrot, and celery, then cook, stirring, until softened. Add the lamb mince and break up any lumps. Cook until the lamb changes color.

2. Add the flour and cook, stirring, until combined. Add the beef stock, bay leaf, Worcestershire sauce, and tomato paste. Bring the mixture to a boil. Once boiling, reduce heat to low and cook, stirring occasionally, for 30 minutes. Taste and season with salt and pepper.

3. While the mince is simmering, cook the potatoes in a saucepan of salted boiling water until tender. Drain well, then return to the pan and add the butter. Use a potato masher or fork to mash until smooth. Add the milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

4. Preheat oven to 200°C (400°F). Spoon the lamb mince mixture into a 2L capacity ovenproof baking dish, or use four individual ovenproof serving dishes. Top with the mashed potato. Brush with melted butter.

5. Bake in the preheated oven for 20 minutes or until the mashed potato is golden brown. Enjoy!