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Easy Shepherd's Pie Recipe

One of the quickest and easiest supper dishes has to be a shepherds pie. The pie makes a great family supper and is welcoming on a cold winter night making it perfect comfort food.

Traditionally the pie is made with ground lamb, (lamb ... shepherd) but if using ground beef it would be called a Cottage Pie. The recipe, however, is the same for both. To be even thriftier, why not use up any lamb leftover for your Sunday roast, just finely chop the meat in the food processor or mincer.
To see a video on preparation see this link
  • 900g / 2 lb potatoes, peeled and quartered
  • 6 tbsp milk
  • 110g butter / 2 oz, cubed + 1 tbsp for the sauce
  • Salt and ground black pepper
  • 1/2 tbsp lard or dripping
  • 115g / 1 cup chopped onion
  • 115g / 1 cup finely diced carrot
  • 1 clove garlic, minced
  • 450g / 2 cups ground/ minced lamb
  •  600 ml  / 1 pint beef stock
  • 115g / 1 cup chopped white mushrooms
  • 2 tbsp finely chopped flat leaf parsley
  • 1 tbsp plain / all-purpose flour
  • 115g 1 cup grated Cheddar Cheese
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 70 minutes
  • YieldServes 6
Serves 6 
  • Heat the oven to 190°C/375 ° F/ Gas 5
  • Boil the potatoes until soft then drain into a colander. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side.
  • Melt the lard or dripping in a large deep pan
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