Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is Shepherds Pie

Admit it, how many of us say Shepherds pie but use beef mince?? (which is actually cottage pie!) Well this is technically a Lamb dish, however you can use either, however I really prefer the flavour from the lamb so give it a try. 


  • 450g minced lamb
  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 large onion, finely chopped, divided
  • 120g grated Cheddar cheese, divided
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 3 carrots, peeled and diced
  • 2 tablespoons cornflour
  • 200ml lamb stock (or other meat stock)
  1. Bring a large pot of water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, 1 or 2 tablespoons of finely chopped onion and half of the grated cheese. Season with salt and pepper to taste; set aside.
  2. Preheat oven to 190 degrees C (Gas mark 5.)
  3. Heat oil in a large frying pan. Add remaining onion and diced carrots; cook until tender. Add lamb and cook until well browned. Stir in mixed cornflour and cook 1 minute. Add lamb stock. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the lamb mixture in an even layer on the bottom of an ovenproof casserole dish. Top with the mashed potato mixture and sprinkle with remaining grated cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

Chefs Tips

Add a few cloves of garlic to the potatoes before cooking and they will add a great flavour when mashed at the end.

For an extra kick, I add a couple of red chillies whilst cooking off the lamb.

Scroll to Top