Comfort food, Dinner time, Dinners, Pies, Winter warmers

Shepard’s pie

This is a great way to use up leftover roast lamb, but if you’re a veggie use mushrooms instead and it’s just as delicious! It’s a really traditional recipe, just like grandma used to make!


For the filling

1 tbs (tablespoon) oil

100g cooked lamb (or mushrooms if you want or Veggie mince)

1/2 onion chopped

1 carrot peeled and chopped into dice

50g mushrooms

50g peas

1 tbs (tablespoon) flour

1 beef or veggie stock cube made up to 250ml stock

For the topping

3 medium potatoes peeled and cut into 4

25 g butter

50g cheddar cheese


Start by putting the potatoes on to boil with a pinch of salt

Start by frying the onions and carrots for 3-4 mins

Add the mushrooms and lamb and cook for a further 5 mins

Add the flour with seasoning and cook off for another couple of mins

Add the stock, and bring to the boil while stirring

Add in the peas and turn down the heat to low and simmer until the potatoes are cooked

Strain the filling through a sieve and collect the gravy

Mash the potatoes well add the butter and beat with a spoon until smooth

Put the filling into an oven proof dish and then pipe or spoon on the potatoes carefully, rough up the top with a fork to create crispy bits

Top with cheese and pop into the oven for 30 mins 180 fan until the top is crispy and golden brown

Heat up the gravy to enjoy with the pies

Delicious and so filling it’s a great recipe to keep!

Serves 2

Cals – 611, fat – 37.1, carbs – 50.7, protein – 24.1,

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