Shepherd’s Pie

Shepherd’s Pie

Prep Time: 25 minutes

Cook Time: 1 hour

Serves 8


  • 1 Tbsp. Oil
  • 1 Tbsp. Butter
  • 1 Onion, _diced _
  • 2 Carrots, diced
  • 2 Celery ribs, diced
  • 2 cloves Garlic, minced
  • 1 Tbsp. Tomato Paste or Ketchup
  • 2 lbs. ground Lamb, or mixture of beef and lamb
  • 2 Tbsp. Worcestershire Sauce
  • 2 Tbsp. Flour
  • ½ Cup Beef Stock
  • 1 ½ Cups frozen Peas
  • Mashed Potatoes, about 6 mashed with butter, milk and cheese


  1. Preheat oven to 400 degrees.
  2. Add butter and oil to a large skillet on medium heat. Sauté onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper.
  3. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Remove from skillet. Add the ground meat and cook until no longer pink about 10 minutes. Drain off accumulated grease. Sprinkle flour over and cook a minute or two to brown.
  4. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Return vegetables to pan and simmer for another 10 minutes. Mix in peas.
  5. Transfer mixture to an oven-proof baking dish and spread evenly. Place potatoes on top of and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes.

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