Elle’s Shepherdess Pie

After a very long and hard day, I looked in the fridge to see what I could prepare for my supper. Not much! So off to the store cupboard I went, and came up with this. Enough to serve 4 well, or 2 greedy mes LOL.


2 tbsp garlic olive oil, of frying
2 large banana shallots, finely sliced
500g minced lamb
1 large carrot, diced
1 leek, diced
1 bay leaf
1 tbsp dried parsley
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1/2 tin chopped tomatoes in rich tomato juice, plus 1 tbsp for the gravy
tomato purée
squeeze of lemon
2 tsp Worcestershire sauce
1 lamb stock cube
1/2 cup water
2 tbsp plain flour

For the topping:-
6-8 large potatoes ( if any left over you can always use it as part of another meal)
1/2 cup milk
large knob of butter
1 heaped dessert spoon soft cheese with chives
Grated cheese


  1. Place the potatoes in a steamer and cooking until tender.
  2. In a large frying pan, heat the garlic olive oil until hot.
  3. Add the shallots and cook until they turn brown.
  4. Add the mince and cook for about 4 minutes, occasionally stirring to break up clumps and ensure even cooking.
  5. Stir in the carrots and leeks and cook for a further 6-8 minutes.
  6. Add the tomatoes, tomato purée and herbs, Worcestershire sauce, and stir. Cook for another 5 minutes.
  7. Over the pan, squeeze some juice from half a lemon.
  8. Decant the lamb mixture into a medium sized baking dish. 
  9. To the same pan you cooked the lamb in, add the flour and cook for at least 4 minutes.
  10. Decant the lamb mixture into an large oven proof dish, leaving about a tablespoon of the pan juices, and set aside.
  11. In the same pan the mince was cooked, add the flour and allow it to soak up the pan juices.
  12. Add a broken up lamb stock cube, a table spoon of tomato from the left over 1/2 can, and water.  Cook until the gravy is considerably thicker and the flour has been cooked out.
  13. Pour the gravy evenly over the lamb mix and set aside.
  14. In the same pan, add the milk, butter and soft cheese.
  15. By now the potatoes should be cooked.  Decant these into the milk mix pan and mash.
  16. Cover the lamb mix with the mash potato mix, using the back of a fork to create rows.  This helps to ensure a crispy finish.
  17. Sprinkle enough grated cheese to lightly cover the top of the mash.
  18. Place the dish under the grill and allow the top to go golden brown.

Serve with corn on the cob, green beans, some crusty bread, salad, or if you’re mad like me, a yorkshire pudding (I’m clearing out my fridge LOL).

It’s a lot of work, but you only use 2 pans and a oven proof dish, plus you should have plenty left over the next day. Or you could freeze the meal for another time.  Make sure it is fully defrosted first, before you reheat, and ensure that it is thoroughly reheated. In any case, it’s better than takeout! 

For dessert, a slice of my blueberry loaf, with some lemon yogurt and extra fresh blueberries.  Yummy 🙂


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