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Lamb Shepherds Pie

A wonderful lamb shepherds pie recipe thanks to chef Jason Peppler. 

Serves family of 4-5 people.

  • Prep

    30 mins

  • Cooking

    60 mins




  • 1kg BVFD 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)


Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.