Recipes of the Lockdown: Winter warmer Shepherd’s Pie

Winter Warmer Shepherd’s Pie

Serves 6


  • 2 tbsp olive oil
  • 1kg ground lamb
  • 1 large onion grated
  • 1 large carrot grated
  • 2 cloves of garlic grated
  • 2 tbsp worcestershire sauce
  • 2 tbsp tomato paste
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 250ml red wine
  • 250ml of chicken stock
  • 1.25kg russet potato
  • 2 egg yolks
  • 50ml of cream (or substitute)
  • 4 tbsp butter (or substitute)
  • 100g parmesan cheese (or substitute)
  • salt and pepper to taste


  • Preheat oven to 180°C. Heat olive oil in a large pan on medium to high heat, add ground lamb, season to taste and cook until browned.
  • Combine onions, carrot, and garlic with lamb mince, then add worcestershire, tomato puree, herbs, and red wine. Stir to combine until the red wine has evaporated.
  • Add chicken stock to the pan and simmer until thickened. Meanwhile, peel potatoes and boil in a pot of salted water until tender. Put potatoes through a potato ricer, or mash until very smooth before adding the egg yolks, a third of the parmesan, cream, and whisk together.
  • In an ovenproof dish, add the lamb mince mixture and layer mashed potato on top, making sure to cover the lamb mix completely. Fluff the top of the potato with a fork and top with the remaining parmesan cheese. Bake for 20 minutes until golden.
  • let sit for 5 minutes, or risk scalding the mouth.

Bon Appétit


Recent news

View all

Subscribe for updates