Shepherd’s Pie

This is winters ultimate comfort food. Easy to prepare, it sits well in the fridge or freezer if you get to make one or two in advance.


  • 1 medium onion – chopped
  • 2 carrots – grated
  • 2-3 tblsp oilive or rapeseed oil
  • 500g minced lamb
  • 2 tblsp tomato pureé
  • 2 tblsp plain flour
  • 300ml beef stock
  • Salt and pepper

For the topping:

  • 1.5 kg potatoes, peeled
  • 25g Avonmore Butter
  • 100ml Avonmore Cooking Cream


You will need one oven-proof dish approx 20 x 30cm in size

  1. Heat  the oil in a large pan, add the onion and carrot and cook over a low heat for 10 minutes until the carrot is well softened. Add the meat, turn up the heat and brown the meat all-over, breaking it up as you go.
  2. Sprinkle in the flour and stir well to coat everything. Pour in the beef stock and add the puree, stir well. Cook, uncovered over a medium heat for 30 minutes. Season to taste.
  3. Meanwhile steam the potatoes, this way they will retain their structure and make a better mash. Mash the potatoes roughly, adding the butter and cream, season with salt and pepper.To assemble the dish, simply pour the meat filling into the pie dish, flatten out with a spoon. Spoon the mash on top and, with a knife, bring it together to close the gaps and seal the sides.
  4. Cook in a preheated oven 180°C for 40-50 minutes until golden brown all over. Serve with plenty of fresh vegetables



3.25 avg. rating (65% score) - 4 votes

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