Lamb Shepherds Pie

Feeds 4-5
Prep Time 30 mins
Cooking Time 60 mins

A wonderful lamb shepherds pie recipe thanks to chef Jason Peppler. This favourite is an Aussie staple and fills up the whole family. Perfect for winter nights!

Serves family of 4-5 people.


  • 1kg Brisbane Valley Farm Direct lamb mince
  • 2 lg carrots, diced small
  • 4 stalks celery diced small
  • 2 Br Onions peeled and diced small
  • 1 cup frozen peas
  • 3 cloves garlic peeled and thinly sliced
  • 2 Tab tomato paste
  • 1 tsp dried oregano leaves
  • 2 Tab Worcestershire sauce
  • 3 bay leaves
  • 700g desiree potatoes peeled and rough diced
  • 80g butter
  • 250 ml cream
  • 2 Tab grated parmesan (optional)


In a heavy based saucepan, sauté the onion, carrot, celery and garlic, then add lamb mince until the lamb starts to brown.

Add tomato paste and cook through for approx. 4-5 minutes and then add bayleaf and Worcestershire  and continue to cook for approx. 10-15  minutes until liquid reduces. Add frozen peas and stir through. Season to taste.
Transfer to baking dish.

Boil potatoes, until cooked and then drain, return potatoes back to the pot and add butter and cream and mash until smooth. Season with salt and pepper and transfer to a piping bag and then pipe over mince. Sprinkle with optional parmesan.
PS – if you don’t own a piping bag, spoon mash evenly across mince.

Place dish into a pre-heated 200 degree oven and cook for approx. 20-25 minutes until potato has started to brown.
Serve warm and add chopped parsley if required.