Cooked Recipe

Shepard’s Pie

This popular family dish is a simple and tasty way of using up cold leftover can be served with a mixed salad or your favorite freshly cooked vegetables -either way it’s just the thing for a delicious lunch or a supper treat.



1 large onion

2 tbsp olive oil

1 oz /25 g plain flour

1 tbsp dried mixed herbs

1 tbsp tomato puree

14 oz / 397 g  can tomatoes drained and chopped

½  pint / 300 ml lamb stock or leftover lamb gravy

Salt and freshly ground black pepper

2 oz /50 g butter

2-3 tbsp milk

Preheat oven to Gas 7, 425 f, 220 C, 15 mins before cooking the shepherd’s pie, cut the potatoes into small pieces cook in boiling, salted water for 15 mins, until soft, meanwhile , cut the cooked lamb off the bone then cut into small pieces, discarding any fat or gristle, then chop with a large knife.(To make the job quicker, use two evenly weighted knives, holding one in each hand. Chop the meat by letting the knives fall alternately and rhythmically.)Alternatively if you have a mincer, pass the meat  through using the coarse cutter. Peel the onion, then chop finely. Peel carrots trim, then cut into small cubes. Heat the oil in a large frying pan, add the onion and carrot and cock over to allow heat for  10-15 mins until softened but not browned. Stir in the flour and herbs, Cook for 2 mins then add tomato puree tomatoes , chopped lamb and the stock or gravy. Bring to the boil, stirring all time. Allow to simmer for 5 mins. Season well with salt and pepper. Remove from the heat and spoon into an ovenproof dish, smooth the top and set aside. Drain the cooked potatoes and mash well, then add  1 oz /25 g butter, milk and seasoning to taste Beat until smooth and creamy, then spread mashed potatoes evenly over the lamb. Mark the top with a crisscross pattern using a fork or palette knife. Melt remaining butter in a small pan then brush melted butter carefully over the potato Cock in the oven for 35-40 mins until golden brown and thoroughly heated through. Serve with baked tomatoes and spring greens.


1, Cut the cooked lamb off the bone in thick slices discarding any gristle 

2, Cut slices into small pieces, then chop using one or two large knives  

3, Fry onion and carrots in the oil until they are softened but not browned

4, Add the flour and mixed herbs and cook for 2 mins stirring throughout

5, Add lamb tomato puree tomatoes and stock bring to ball simmer 5 mins

6, spoon lamb into on ovenproof dish then cover with the mashed potatoes

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